Sopa de CaracolConch and Coconut Soup

Name: Sopa de Caracol (Conch and Coconut Soup)
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Honduras
Ingredients: 500 g Conch Meat (cut into bite-size pieces); 800 ml Coconut Milk; 700 ml Fish Stock; 400 g Cassava Root (sweet variety, peeled thickly and cut into chunks); 2 pcs Plantain (peeled and sliced); 120 g Onion (finely chopped); 150 g Bell Pepper (chopped); 10 g Garlic (crushed); 1 pcs Habanero Chili (left whole); 8 g Salt; 2 g Black Pepper; 20 g Culantro (finely chopped); 1 pcs Lime (cut into wedges)

Sopa de caracol is a Honduran Caribbean conch soup enriched with coconut milk and starchy vegetables.

Prep

25m

Cook

50m

Serves

Estimated

Nutrition

Per serving

966kcal

Calories

46g

Protein

52g

Fat

91g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

500g
Conch Meat (cut into bite-size pieces)
800ml
Coconut Milk
700ml
Fish Stock
400g
Cassava Root (sweet variety, peeled thickly and cut into chunks)
2pcs
Plantain (peeled and sliced)
120g
Onion (finely chopped)
150g
Bell Pepper (chopped)
10g
Garlic (crushed)
1pcs
Habanero Chili (left whole)
8g
Salt
2g
Black Pepper

Serving

20g
Culantro (finely chopped)
1pcs
Lime (cut into wedges)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Bring the fish stock to a gentle boil in a large pot. Add the cassava root and cook until it begins to soften.
02
Add the plantains and continue cooking until both the cassava root and plantains are nearly tender.
03
Stir in the onion, bell pepper, and garlic and simmer until softened.
04
Pour in the coconut milk, add the whole habanero chili, and season with the salt and black pepper. Keep the soup at a gentle simmer.
05
Add the conch meat and cook only until tender and the pieces reach 63°C (145°F); prolonged hard boiling can make conch tough.
06
Remove the habanero chili. Ladle into bowls, finish with the culantro, and serve with the lime wedges.

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