Honduras

Sopa de Caracol (Conch Soup)

-3/4 - 1lb. Conch cut into large chunks (substitute with large clams, scallops or other sweet shellfish)

-6-8 C. chicken bouillon

-3 C. coconut milk

-3 cloves minced garlic

-2 minced chilies (use to desired spice level)

-2 Tbs chopped fresh cilantro

-1/2 tsp. minced ginger

-1/2 tsp. cumin

-1 diced carrot

-1 diced medium sized onion

-1 diced medium sized tomato

-salt to taste

1) Put bouillon in stock pot on high heat and bring to boil. Reduce heat to simmer.

2) Add diced veggies (carrot, onion, tomato), cover and let simmer 10 minutes.

3) In a pan, saute the garlic, chilies, and ginger in a little oil on medium heat until garlic is translucent, about 30 seconds.

4) Add conch meat and saute for 2 minutes, then turn off heat.

5) Add meat to stock pot along with coconut milk and cumin. when liquid begins to simmer, turn off heat, add cilantro, and serve.