RCI-SP.003.0607.001
Sopa de Caracol
Sopa de Caracol from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- conch cut into large chunks (substitute large clams1 lbscallops, any sweet shellfish)
- – 8 cups chicken bouillon6 unit
- 3 cups
- 3 cloves
- chiles minced (use your own judgement here)2 unit
- 2 tablespoons
- ½ tsp
- ½ tsp
- 1 unit
- 1 unit
- diced medium sized tomato1 unit
- 1 unit
Method
1
Heat the chicken bouillon in a large pot over medium-high heat until it reaches a gentle simmer.
2
Dice the onion, carrot, and tomato into uniform, bite-sized pieces; mince the garlic, ginger, and chiles.
3
Add the diced onion and carrot to the simmering bouillon, and cook for 5 minutes until the vegetables begin to soften.
5 minutes
4
Stir in the minced garlic, ginger, and chiles, cooking for 1 minute until fragrant.
5
Add the cumin and stir well to distribute the spice throughout the broth.
6
Pour in the coconut milk slowly while stirring to combine evenly with the bouillon.
7
Add the conch chunks (or substitute shellfish) and diced tomato to the pot, and bring to a gentle simmer.
15 minutes
8
Simmer uncovered for 15–20 minutes until the conch is tender and fully cooked through.
18 minutes
9
Taste and adjust seasoning with salt as needed.
10
Stir in the fresh cilantro just before serving for bright, fresh flavor.
11
Ladle the soup into bowls and serve hot.