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Sopa De Caracol

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soups•honduran•contains shellfish, gluten-free, dairy-free
1 hour 20 minutes•6 servings•

Ingredients

  • 2 pounds conch meat – pounded and cut into bite-size pieces
  • 2 tablespoons coconut oil
  • 1 tablespoon annatto seeds
  • 1 medium onion – chopped
  • 1 medium red bell pepper – diced
  • 3 cloves garlic – minced
  • 2 leaves culantro – finely chopped
  • 4 cups water
  • 1 whole habanero chile – left whole
  • 1 1/2 pounds yuca – peeled, cored, cut into 1-inch chunks (~1 large cassava)
  • 1 large green plantain – peeled and cut into 0.75-inch chunks
  • 28 ounces coconut milk
  • 1/2 teaspoons ground black pepper
  • 2 teaspoons kosher salt
  • 1/2 cups cilantro – chopped
  • 2 tablespoons lime juice – fresh
  • lime wedges – for serving
Sopa de Caracol

Instructions

1. Warm the coconut oil and annatto seeds in a large pot over medium heat until the oil turns deep orange, 2–3 minutes; scoop out and discard the seeds.

2. Add the onion, red bell pepper, garlic, and culantro to the annatto oil and cook, stirring, until translucent and fragrant, 5–7 minutes.

3. Pound the conch meat to tenderize, cut it into bite-size pieces, and stir into the pot; cook until the edges just turn opaque, 2–3 minutes.

4. Pour in the water and add the whole habanero. Bring to a gentle simmer, cover partially, and cook until the conch starts to turn tender, 30–40 minutes.

5. Peel the yuca and green plantain, cut the yuca into 1-inch chunks and the plantain into 0.75-inch chunks, and add them to the pot; simmer until both are tender but intact, 15–20 minutes.

6. Stir in the coconut milk and simmer gently (do not boil hard) to marry flavors, 8–10 minutes; remove and discard the habanero.

7. Add the black pepper, kosher salt, cilantro, and lime juice; stir, taste, and adjust seasoning. Let the soup rest 5 minutes off the heat.

8. Ladle into bowls and serve hot with lime wedges.

Sopa de Caracol is a lush, coastal soup built around tender conch in a fragrant coconut milk broth. It balances the sweetness of coconut with the briny chew of conch, gentle heat from a whole chile, and herbal notes from cilantro and culantro. Rooty yuca and green plantain lend body and comfort, while annatto-tinted oil gives the soup a warm golden hue and subtle earthy aroma.

Born on Honduras’s Caribbean coast and closely associated with Garifuna communities and the Bay Islands, this soup is a point of national pride. Traditionally made with freshly grated coconut and just-caught conch, it reflects Afro-Indigenous techniques and tropical pantry staples. Its fame spread well beyond the region—helped along by a popular song of the same name—yet the dish remains a beloved taste of Honduran seaside kitchens.