Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Conch | not in our table | 0 |
| Shellfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb conch cut into large chunks (substitute large clams, scallops, any sweet shellfish)
- 6-8 cups chicken bullion
- 3 cups coconut milk
- 3 cloves minced garlic
- 2 chiles minced (use your own judgement here)
- 2 tablespoons chopped fresh cilantro
- 1\2 tsp minced ginger
- ˝ tsp cumin
- 1 diced carrot
- 1 diced medium sized onion
- 1 diced medium sized tomato
- salt to taste
Directions
Put bullion in stock pot on high heat, turn down to simmer once it boils, add diced veggies, cover and let simmer for 10 minutes.
In a pan, saute the garlic, chiles and ginger in a little oil on medium heat until garlic turns translucent (30 secs.) add conch meat and saute for 2 minutes and turn off heat.
Add meat to stock pot along with the coconut milk and cumin.
When liquid begins to simmer, turn off heat, add the cilantro and serve.
Category:Honduran Recipes
Category:Honduran Soups