Sopa de Caracol (Honduran Conch Soup)

Few dishes say Honduras quite like sopa de caracol — a rich, creamy conch soup from the country's Caribbean coast. It became so beloved that in 1991 the Honduran band Banda Blanca turned it into a punta anthem, "Sopa de Caracol," that became an international hit and put this humble seafood soup on the map.

At its heart is caracol (conch), simmered until tender in a fragrant broth of coconut milk, yuca (cassava), green plantains, carrots, sweet corn and herbs such as culantro. The result is hearty and comforting, with the sweet richness of coconut balancing the briny conch. Like Honduran fish dishes and pan de coco, it reflects the strong Garifuna and Afro-Caribbean influence on the north coast.

You will find the best sopa de caracol in coastal cities like La Ceiba, Tela and the Bay Islands of Roatán and Utila, where conch is fresh and coconuts are plentiful. It is a weekend and celebration dish — the kind of slow-simmered meal families gather around, mopped up with warm tortillas or a side of rice.

If you can't find fresh conch, the soup also works beautifully with a mix of firm white fish, shrimp or even a Caribbean-style seafood blend. The soul of the dish is really the coconut-and-yuca broth, which is why it sits proudly among Honduras' most treasured soups.

Sopa de Caracol Recipe

Prep: 25 min · Cook: 45 min · Yield: 6 servings

Ingredients

  • 1 lb conch meat, cleaned and sliced (or firm white fish/shrimp)
  • 4 cups coconut milk
  • 2 cups water or fish stock
  • 1 lb yuca (cassava), peeled and cut into chunks
  • 2 green plantains, peeled and sliced
  • 2 carrots, sliced
  • 1 cup sweet corn kernels
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 sprig culantro or cilantro
  • Juice of 1 lime
  • Salt and pepper, to taste

Instructions

  1. If using conch, tenderize the slices and rinse well. Season with lime, salt and pepper.
  2. In a large pot, saute the onion and garlic until soft.
  3. Add the coconut milk and water (or stock) and bring to a gentle simmer.
  4. Add the yuca, plantains and carrots and cook for about 20 minutes until the yuca is nearly tender.
  5. Add the conch and corn and simmer another 15 to 20 minutes, until the conch is tender and the vegetables are soft.
  6. Stir in the culantro, adjust the seasoning, and serve hot with rice or tortillas.

Frequently Asked Questions

What is sopa de caracol?

Sopa de caracol is a traditional Honduran conch soup made with coconut milk, yuca, green plantains and vegetables. It comes from the Caribbean coast and has Garifuna roots.

Why is sopa de caracol so famous?

Besides being delicious, it was made world-famous by the 1991 punta song 'Sopa de Caracol' by the Honduran band Banda Blanca, which became an international hit.

What does sopa de caracol taste like?

It is rich and creamy, with sweet coconut milk balancing the mildly briny, tender conch, plus earthy yuca and plantain. It is hearty and comforting rather than spicy.

What can I use instead of conch?

If conch is unavailable, firm white fish, shrimp or a mixed seafood blend work well. The coconut-and-yuca broth is what gives the soup its signature flavor.

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