World Flavors Cookbook

Sopa de Caracol (Conch Soup)

Name: Sopa de Caracol (Conch Soup)
Cook time: 45 min
Cuisine: Honduras
Ingredients: 2 lbs fresh conch meat, tenderized and sliced; 4 cups coconut milk; 2 lbs yuca (cassava), peeled and cubed; 2 green plantains, sliced; 1 onion, chopped; 2 cloves garlic; Cilantro, achiote, cumin; Salt and pepper

A creamy Caribbean soup made with fresh conch, coconut milk, and tropical tubers.

Cuisine: Honduras

Ingredients

2 lbs fresh conch meat, tenderized and sliced
4 cups coconut milk
2 lbs yuca (cassava), peeled and cubed
2 green plantains, sliced
1 onion, chopped
2 cloves garlic
Cilantro, achiote, cumin
Salt and pepper

Instructions

1. Sauté onion and garlic with achiote. 2. Add coconut milk and bring to a simmer. 3. Add yuca and plantains
cook until tender. 4. Add the conch meat last—it only needs 2-3 minutes or it will become tough. 5. Finish with fresh cilantro and season to taste. Serve with coconut rice.