Honduran Sopa de Caracol

Honduran sopa de caracol is a beloved coastal soup where conch meets coconut milk, green banana, yuca, peppers, tomato, and herbs. It is creamy, bright, and substantial enough for a full meal.

Soften the vegetables first, simmer the coconut broth with the roots, and add the conch at the end so it stays tender.

If using frozen conch, thaw it fully and pat it dry before slicing for the best texture.

Serving Suggestions

Serve with lime wedges, steamed rice, or warm corn tortillas.

Recipe Notes

This soup is best the day it is made. Refrigerate leftovers for up to two days and reheat gently without boiling.

Honduran Sopa de Caracol

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A coastal Honduran coconut soup with tender conch, green banana, yuca, peppers, tomato, and herbs.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Honduran

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Seafood and Broth

• 1 1/2 lb cleaned conch meat sliced thinly across the grain
• 4 cups seafood stock
• 1 can coconut milk 13.5-ounce can
• 1 tbsp lime juice

Vegetables and Aromatics

• 2 tbsp neutral oil
• 1 medium yellow onion diced
• 1 medium tomato diced
• 1 small red bell pepper sliced
• 1 small green bell pepper sliced
• 2 cloves garlic minced
• 1 medium green banana peeled and sliced
• 8 oz yuca peeled and cut into chunks
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 cup chopped cilantro for serving

Equipment

• Large enamel pot
• Chef’s knife
• Cutting board
• Wooden spoon

Method

 

Build the Coconut Broth:

1. Heat the oil in a large pot. Cook the onion, peppers, tomato, and garlic for 6 minutes until softened.
2. Add the seafood stock, coconut milk, cumin, and salt. Bring to a gentle simmer.

Cook the Roots:

1. Add the green banana and yuca. Simmer for 15 to 18 minutes, until tender but not collapsing.

Add the Conch:

1. Add the sliced conch and simmer gently for 5 to 7 minutes, just until opaque and tender. Stir in the lime juice and remove from the heat.

Serve:

1. Finish with cilantro and serve immediately with lime wedges and rice or warm tortillas.

Nutrition

Calories: 420kcalCarbohydrates: 35gProtein: 34gFat: 19gSaturated Fat: 12gCholesterol: 95mgSodium: 850mgFiber: 5gSugar: 8g

Notes

• Slice conch thinly and cook it only until tender; prolonged boiling can make it chewy.
• Keep the coconut broth below a hard boil so it stays smooth.