Dish
Sopa de caracol
Conch Soup
Sopa de caracol is made with fresh conch, vegetables, and spices. The soup is typically served with a side of rice and garnished with fresh cilantro. This soup is a great option for a hearty lunch or dinner.
Origins and history
Sopa de caracol originated in the Caribbean and is a popular dish in Caribbean cuisine. It is often served in seafood restaurants and at family gatherings.
Dietary considerations
Gluten-free, dairy-free
Variations
Some variations of Sopa de caracol include the addition of other seafood, such as shrimp or crab. Some recipes also call for the use of coconut milk for a creamier version of the soup.
Presentation and garnishing
Garnish with fresh cilantro and lime wedges
Tips & Tricks
To save time, use pre-cooked conch.
Side-dishes
Rice, plantains
Drink pairings
Rum punch
Delicious Sopa de caracol recipes
More dishes from this category... Browse all »
Altang
Mongolian cuisine
Bahamian Crab Soup
Bahamian cuisine
Bisque
French cuisine
Bouillabaisse
French cuisine
Brodetto alla vastese
Italian cuisine
Burrida (Liguria)
Italian cuisine
Caldo de camarón
Mexican cuisine
Caldo de siete mares
Mexican cuisine
More cuisines from this region...
Belizean cuisine
Bold and spicy, Complex flavors, Combination of elements (sweet, sour, salty, umami), Variety of textures (from crispy to creamy)
Costa Rican cuisine
Simple and natural flavors of the ingredients, Variety of textures (from crispy to creamy)
Guatemalan cuisine
Spicy, Savory, Fresh, Earthy
Nicaraguan cuisine
Spicy, Savory, Fresh, Sweet
Panamanian cuisine
Spicy, Savory, Tangy, Sweet, Sour
Salvadoran cuisine
Savory, Spicy, Tangy, Fresh, Earthy