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Honduran sopa de caracol with conch, green banana, yuca, peppers, and coconut broth in a rustic bowl.

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
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Honduran
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.