Sopa de Caracol

Sopa de Caracol Recipe from Honduras | Ingredients: Conch, Coconut Milk, Chiles and More

Region / culture: Honduras | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Sopa de Caracol, also known as Conch Soup, is a traditional dish from Honduras that is loved for its rich and flavorful broth. This soup is made with tender conch meat, coconut milk, and a variety of vegetables and spices that come together to create a delicious and comforting meal.

History

Sopa de Caracol has been a staple in Honduran cuisine for generations. The dish is believed to have originated in the coastal regions of Honduras, where conch meat is abundant. Over the years, the recipe has been passed down through families and has become a beloved dish that is enjoyed by many.

Ingredients

1 lb (454 g) conch, cut into large chunks (substitute large clams, scallops, or any sweet shellfish)
6 to 8 cups chicken bouillon
3 cups coconut milk
3 cloves of garlic, minced
2 chiles, minced (use your own judgement here)
2 tbsp chopped fresh cilantro
0.5 tsp minced ginger
0.5 tsp cumin
1 carrot, diced
1 medium-sized onion, diced
1 medium-sized tomato, diced
salt to taste

How to prepare

Place the bullion in a stock pot and heat it on high heat. Once it starts boiling, reduce the heat to simmer. Add the diced veggies, cover the pot, and let it simmer for 10 minutes.
In a pan, sauté the garlic, chiles, and ginger in a little oil over medium heat until the garlic becomes translucent (approximately 30 seconds).
Add the conch meat to the pan and sauté for 2 minutes. Then, turn off the heat.
Transfer the sautéed meat to the stock pot. Add the coconut milk and cumin.
When the liquid begins to simmer, turn off the heat. Stir in the cilantro and serve.

Variations

Add diced potatoes or yuca for a heartier soup.
Use shrimp or lobster meat instead of scallops for a different flavor profile.

Cooking Tips & Tricks

Be sure to simmer the soup on low heat to allow the flavors to meld together.

- Adjust the amount of chiles to suit your spice preference.

- For a richer broth, you can use seafood stock instead of chicken bouillon.

Serving Suggestions

Serve Sopa de Caracol with a side of rice or crusty bread for a complete meal. Garnish with fresh cilantro and a squeeze of lime for added flavor.

Cooking Techniques

Sauté the garlic, chiles, and ginger to release their flavors before adding them to the soup.

- Simmer the soup on low heat to allow the flavors to develop.

Ingredient Substitutions

Use shrimp or lobster meat instead of scallops.

- Substitute chicken stock for the chicken bouillon.

Make Ahead Tips

Sopa de Caracol can be made ahead of time and reheated before serving. Store the soup in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Sopa de Caracol in individual bowls garnished with a sprig of fresh cilantro and a slice of lime. Serve with a side of rice or crusty bread for a complete meal.

Pairing Recommendations

Pair Sopa de Caracol with a crisp white wine or a light lager beer for a refreshing accompaniment.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 9g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin C: 20% of the daily recommended intake per serving

Iron: 15% of the daily recommended intake per serving

Alergens

Contains shellfish and coconut milk

Summary

Sopa de Caracol is a nutritious dish that is rich in protein and essential vitamins and minerals. It is a satisfying meal that is perfect for a hearty lunch or dinner.

Summary

Sopa de Caracol is a delicious and comforting soup that is perfect for a cozy meal at home. With its rich and flavorful broth and tender conch meat, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Sopa de Caracol. It was on a warm summer day, many years ago, when I was visiting a small coastal town in Honduras. I had always been fascinated by the vibrant colors and flavors of Central American cuisine, and I was eager to learn more about the local dishes.

As I wandered through the bustling mercado, with its stalls overflowing with fresh fruits, vegetables, and spices, I came across a humble little food stand tucked away in a corner. The enticing aroma of seafood and spices wafted through the air, drawing me closer. Curious, I approached the stand and struck up a conversation with the elderly woman who was busily preparing a large pot of soup.

She introduced herself as Doña Rosa and explained that she was famous in the town for her delicious Sopa de Caracol, a traditional Honduran dish made with conch meat, coconut milk, and a blend of aromatic spices. Intrigued, I asked if she would be willing to share her recipe with me. To my delight, she agreed, and for the next few hours, I watched and learned as she expertly prepared the soup, adding a pinch of this and a dash of that with practiced ease.

As the rich aroma of the simmering broth filled the air, Doña Rosa shared with me the story behind the recipe. She told me that Sopa de Caracol had been a staple in her family for generations, passed down from mother to daughter, and that each cook added their own unique twist to the dish. She also explained that the soup was believed to have healing properties and was often served at special occasions and celebrations.

After the soup had simmered to perfection, Doña Rosa ladled out steaming bowls for us to enjoy. The first spoonful was a revelation – the creamy coconut milk balanced perfectly with the tender conch meat, and the blend of spices added a depth of flavor that was both comforting and exotic. I knew in that moment that I had to learn how to make this dish for myself.

Over the next few days, I returned to Doña Rosa's food stand to watch and learn as she made Sopa de Caracol again and again. I took meticulous notes, carefully measuring out each ingredient and recording every step of the process. Doña Rosa was patient and kind, answering my questions and offering advice on how to adjust the seasonings to suit my own taste.

As I mastered the art of making Sopa de Caracol, I began to experiment with the recipe, adding my own twist by incorporating local ingredients and spices that I had collected on my travels. Each batch of soup I made was a labor of love, a tribute to the culinary traditions of Honduras and a testament to the generosity of Doña Rosa.

Today, whenever I make Sopa de Caracol for my family and friends, I am transported back to that sunny day in the mercado, surrounded by the sights and sounds of a vibrant culture. The soup is a reminder of the power of food to connect us to our past, to nourish our bodies and souls, and to create lasting memories with the ones we love.

And so, as I stir the pot of simmering broth and inhale the intoxicating aroma of coconut milk and spices, I give thanks to Doña Rosa for sharing her recipe with me and for inspiring me to embark on a culinary journey that has brought me so much joy and fulfillment. Sopa de Caracol will always hold a special place in my heart, a symbol of the beauty and complexity of Central American cuisine, and a testament to the power of food to unite us across cultures and generations.