Sopa de Caracol

What it really is

Honduran conch soup simmered with coconut milk, cassava, and plantain.

Conch needs careful cleaning and tenderizing before it goes into the pot; otherwise the pieces can remain tough. It is simmered with the coconut broth and vegetables until tender, with garlic, onion and herbs providing the aromatic base. Cassava and plantain make the soup substantial, while extra seafood is optional and changes its allergen profile. The name means conch soup, but it does not tell diners whether shrimp or other shellfish are also included. The coconut broth, conch, cassava and plantain distinguish this Honduran form from a generic seafood chowder.

Sopa de caracol is a Honduran coastal soup centered on conch, a marine mollusc. The coconut-milk broth commonly includes cassava and plantain, with aromatics and, in some versions, additional seafood. The name points to the primary shellfish but not to every other ingredient in the pot, so kitchens should identify any shrimp, finfish or other molluscs they add. Regional coastal cooking in Honduras includes both seafood soups and maize-based foods; this dish reflects the marine ingredients and coconut used in Caribbean-facing preparations. Serve it hot as a substantial soup and keep optional sides separate.

How it's served

• Serve hot, with the seafood and root vegetables in the coconut broth.
• Recipes vary by coast and household; identify the mollusks and any additional seafood used.

How to write it on the menu

• State that the soup contains conch and coconut milk.
• Check the recipe and shared equipment before making allergen or dietary claims.