Blanca's Sopa de Caracol | Coconut Conch Soup | Plato Tradicional Hondureño | CC: English & Español

conch

🥗Healthier: shrimp

💰Cheaper: fish

Shrimp provides similar texture and flavor, while fish is more economical.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk offers creaminess at a lower cost.

Wash the conches and remove the dark parts.

Chop the conches into bite-sized pieces.

Chop garlic, onion, bell pepper, culantro, and cilantro as thin as possible.

Heat a tablespoon of oil in a pot over high heat.

Add minced garlic, onion, bell pepper, culantro, cilantro, parsley, salt, and achiote to the pot and mix well.

Add 1 cup of water and let it boil for a minute to release flavors.

Chop the ripe banana and put it in water to prevent oxidation.

Add a tablespoon of flour to the sofrito and mix well.

Add 2 cups of water to the pot and let it boil.

Add 5 cups of coconut milk and stir continuously to prevent curdling.

Add the chopped yucca to the pot and cook until soft.

Add the green plantain and the dumplings made from the green plantain.

Cook for 5 more minutes and then add the conches, ensuring they are submerged.

Cook for an additional 10 minutes over medium-low heat.

Turn off the stove and let it cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens