It's a delicious soup that, upon the first bite, will unleash an explosion of flavors with ingredients like conch and coconut milk.
This soup has become an iconic dish that reflects the influence of local ingredients such as conch and coconut milk, combined to create a unique and comforting flavor. In Honduras, this recipe is appreciated for its blend of flavors and textures that evoke the warmth and welcoming spirit of traditional cuisine.
Conch Soup with Coconut Milk
Ingredients
1 kilogram of Conch
800 milliliters of Coconut milk
3 Green plantains, sliced
3 Carrots, sliced
1 kilogram of Cassava (yuca), sliced
3 Garlic cloves, crushed
2 Large white onions, chopped
1 Small green bell pepper, chopped
2 Chopped green peppers
2 Chunks of chicken bouillon
½ Bunch of cilantro
½ Bunch of culantro
5 tablespoons of Margarine
250 milliliters of Milk
250 milliliters of Water
2 tablespoons of Oil
1 pinch of Salt
1 pinch of Pepper
Preparation (simple version)
Preparation
Step 1 : The preparation begins by gently extracting the conch meat and softening it vigorously with a mallet.
Step 2 : Then, cut the meat into 5 cm squares and set aside.
Step 3 : In a large pot, melt the margarine over medium heat and sauté the onion, garlic, peppers, and hot peppers for 2 minutes, stirring well.
Step 4 : Next, add the chicken bouillon cubes, yuca, and carrots, stirring well and sautéing for 5 minutes.
Step 5 : Then, add the water and milk, mixing properly.
Step 6 : Incorporate the coconut milk and water, stir again, and let cook covered over medium heat for 20 minutes.
Step 7 : Afterward, add the green plantains, salt, pepper, and oil, mix well, and continue cooking for another 8 minutes.
Step 8 : Finally, add the conch meat and stir for 10 seconds.
Step 9 : Add the cilantro and culantro, stir, remove the pot from heat, and cover.
Step 10 : Let it rest for 2 minutes before serving immediately.
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