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Honduran Sopa de Caracol (Snail Soup) Recipe

Sopa de caracol originated on the northern coast of Honduras and is widely enjoyed throughout the Caribbean. Similar to gumbo but with a sweeter flavor and additional vegetables, this dish has become a regional favorite.
The Honduran band Banda Blanca popularized the soup across Latin America with their hit song Sopa de Caracol. Traditionally served with white rice and thick tortillas, Sopa de caracol, or conch soup, is made from conch meat (sea snails), a flavorful broth, and coconut milk.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine Honduran
Servings 6
Calories 998 kcal

Ingredients
  

  • Conch - 2 lb.
  • Coconut milk - 2 cans
  • Green bananas, sliced - 3
  • Carrots, sliced - 3
  • Cassava, sliced - 2 lb
  • Garlic, crushed - 3 cloves
  • White onions, chopped - 2
  • Green bell pepper, roughly chopped - 1
  • Green hot peppers, chopped - 2
  • Chicken consommé - 2 cubes
  • Cilantro - ½ bunch
  • Chinese cilantro - ½ bunch
  • Margarine - 5 tbsp
  • Milk - 1 cup
  • Water - 1 cup
  • Achiote oil (annatto oil) - 2 tbsp
  • Salt - to taste
  • Pepper - to taste

Instructions
 

  • Begin by taking the conch and carefully removing the flesh from it. Tenderize the meat with the help of a mallet.
  • Now, take the meat and cut it into 5 cm squares. Keep them away.
  • It’s time to place the margarine in a large Dutch oven and allow it to melt over medium heat. Add the onions and keep stirring for about 1 minute.
  • Next, throw in the bell peppers, garlic, and hot peppers. Combine well and sauté for approximately 2 minutes.
  • Add the cassava, chicken consommé cubes, and carrots. Mix properly and sauté for the next 5 minutes.
  • Once done, pour in the milk and water and combine properly.
  • Now, pour in the coconut milk and water and combine well
  • Allow the soup to cook for 20 minutes over a medium flame, making sure to cover the Dutch oven. It’s time to add salt and pepper to taste along with the green bananas.
  • Add the annatto oil and stir it well. Let the dish cook for another 8 minutes.
  • To finish, throw in the conchs and mix them for about 10 seconds.
  • Add culantro and cilantro and combine them with other ingredients.
  • Once done, quickly take the pot off the heat and cover it with a lid.
  • Let the dish stand for about 2 minutes before serving.

Nutrition

Calories: 998kcalCarbohydrates: 88gProtein: 55gFat: 50gSaturated Fat: 29gTrans Fat: 2gCholesterol: 128mgSodium: 430mgFiber: 6gSugar: 16g
Keyword Honduran Sopa de Caracol (Snail Soup) Recipe
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