Vegan Sopa de Caracol
Sopa de Caracol is one of Honduras’ most famous coastal dishes, traditionally made with conch meat, coconut milk, lime, and aromatic herbs. This fully vegan version replaces the shellfish with king oyster mushrooms, which have a firm, chewy texture very similar to conch, while keeping all the authentic bright, creamy, tangy, and savoury flavours that make this soup so beloved across the Caribbean coast. It is rich, comforting, and unmistakably Honduran, with no animal products at all.
Shared by paula
Time
45 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 250g king oyster mushrooms, sliced or torn into thick strips
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 green bell pepper, diced
- 1 small carrot, diced
- 400ml coconut milk,, 600ml vegetable stock,, 2 tbsp fresh lime juice
- 1 tsp dried oregano,, ½ tsp ground cumin
- Salt and black pepper to taste
- 2 tbsp neutral cooking oil
- Fresh coriander and extra lime wedges to serve
👩🍳 Instructions
- 1
Heat oil in a large pot over medium heat. Sauté the onion, garlic, and bell pepper until soft and fragrant.
- 2
Add the mushrooms and carrot, cooking for 5–6 minutes until the mushrooms start to turn golden and release their juices.
- 3
Stir in the oregano, cumin, salt, and pepper, then pour in the vegetable stock. Bring to a gentle simmer and cook for 10 minutes.
- 4
Pour in the coconut milk and stir well. Simmer for another 8–10 minutes until the soup is creamy and the vegetables are fully tender
- 5
Turn off the heat and stir in the fresh lime juice — adding it at the end keeps the flavour bright and fresh. Taste and adjust seasoning if needed.
- 6
Serve hot, topped generously with fresh coriander and extra lime wedges on the side.