SOPA DE JAIBA CON COCO al estilo HONDUREÑO🦀🇭🇳Sabor Catracho en tu cocina!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

crab

🥗Healthier: shrimp

💰Cheaper: canned crab

Canned crab is more affordable and readily available.

Welcome to the kitchen with Mimi and introduce the dish.

Show the ingredients, including crab, yuca, sweet potato, green plantains, and carrots.

Peel the green plantains using your finger to open the skin and cut them into pieces.

Chop celery and bell peppers (red and green) as desired.

In a skillet, heat a splash of oil over low-medium heat to sauté the onion, bell peppers, and celery until softened.

Add fresh garlic if desired and sauté until fragrant.

Add the cleaned crab to the skillet and sauté with the vegetables.

Pour in a bit of hot water to prevent burning the vegetables while seasoning the crab.

Season with black pepper, cumin, garlic powder, and four packets of Goya seasoning for color.

Add shrimp stock (consomé de camarón) and coconut milk, using three cans of coconut milk and two cans of hot water to rinse the cans.

Add wide leaf cilantro and a teaspoon of sugar for flavor.

Add yuca first to the pot, followed by the green plantains and sweet potato after about 7 minutes.

Keep the pot slightly uncovered to prevent overflow from the coconut milk.

Peel a ripe plantain to add sweetness to the soup, adding it after 5-7 minutes.

Stir the shrimp in a separate pan with margarine and season with shrimp stock and garlic salt before frying until cooked.

Add the shrimp to the soup at the end and adjust flavors with more cumin and cilantro as desired.

Serve the soup hot, garnishing with shrimp on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens