It is a delicious soup that, when tasting the first spoonful, unleashes an explosion of flavors with ingredients like conch and coconut milk.
This soup has become an emblematic dish reflecting the influence of local ingredients like 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 Yuca (cassava), sliced
3 Garlic cloves, crushed
2 Large white onions, chopped
1 Small green bell pepper, chopped
2 Chopped green peppers
2 Chicken bouillon cubes
½ Handful of cilantro
½ Handful 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
Step 1 : Begin by gently extracting the conch meat and vigorously softening it 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 spicy 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 water and milk, mixing properly.
Step 6 : Incorporate the coconut milk and water, mix again, and cook covered over medium heat for 20 minutes.
Step 7 : Afterward, add the green plantains, salt, and pepper, along with the 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.
