Sopa de Caracol (Honduran Conch and Coconut Soup)
Local name: Sopa de caracol
In short: Coconut milk soup of tender conch, green plantain, yuca and sweet pepper with cilantro and a whole habanero, from the Honduran Caribbean coast. It takes about 2 h 20 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 50 min
- Total
- 2 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 585 kcal
Sopa de caracol is the best-known dish of Honduras's Caribbean coast and the Bay Islands. Conch is simmered until tender, then cooked with green plantain, yuca, onion, sweet pepper and coconut milk into a rich, gently sweet soup, finished with cilantro and a whole habanero chile that flavors the pot without making it fiery. It is filling, so portions are modest, and it is served with lime and tortillas or plantain chips.
Instructions
- Put the conch and water in a large pot. Bring to a boil, skim, then simmer partly covered for 60 to 75 minutes, until the conch is tender. A pressure cooker needs about 25 minutes.
- Heat the oil in a pan and cook the onion and bell pepper for 5 minutes. Add the garlic for 1 minute, then stir everything into the conch pot.
- Add the plantains, yuca, salt and pepper and simmer for 15 minutes.
- Pour in the coconut milk and add the whole chile. Simmer gently for 15 minutes, until the plantain and yuca are tender and the broth has thickened a little.
- Stir in half of the cilantro and the lime juice. Lift out the chile and adjust the salt.
- Ladle into bowls and top with the remaining cilantro. Serve with lime wedges and tortillas or plantain chips.
Tips
- Conch is tough and needs thin slicing, pounding and a long simmer. If you cannot find it, use 500 g (1.1 lb) of shrimp and 400 g (14 oz) of firm white fish, added for the last 5 minutes.
- Keep the chile whole for fragrance without much heat. Prick it with a knife for a spicier soup.
Questions and answers
What does conch taste like?
Mild and slightly sweet, somewhere between clam and squid. It turns chewy if it is not cooked long enough.
Can I make sopa de caracol ahead of time?
Yes, it tastes richer the next day. Reheat gently and do not boil it hard, or the coconut milk may split.
Can I use canned conch?
Yes. Canned conch is already tender, so add it for the last 10 minutes and use a little less salt.
How long does it take to make Sopa de Caracol (Honduran Conch and Coconut Soup)?
About 2 h 20 min in total: 30 min of preparation and 1 h 50 min of cooking.
How many calories are in Sopa de Caracol (Honduran Conch and Coconut Soup)?
About 585 kcal per serving, with 28 g of protein, 49 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 585 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 49 g |
| Fat | 31 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
