Sopón de Camarón Hondureño
A rich and flavorful shrimp soup, 'Sopón de Camarón' is a comforting Honduran classic, often prepared with coconut milk, vegetables, and a touch of spice, making it a hearty and satisfying meal.
🧂 Ingredients
- 1 lb Shrimp(peeled and deveined)
- 13.5 oz Coconut milk(full fat)
- 4 cups Vegetable broth
- 1 medium Onion(chopped)
- 1 medium Bell pepper(chopped (any color))
- 3 cloves Garlic(minced)
- 2 medium Tomatoes(diced)
- 0.5 cup Cilantro(chopped)
- 2 tbsp Lime juice
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
- 1 Optional: Jalapeño or serrano pepper(finely chopped, for heat)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and optional chopped chili pepper (if using) and cook for another minute until fragrant.
- 3
Stir in diced tomatoes and cook for 5 minutes, allowing them to break down slightly.
- 4
Pour in vegetable broth and coconut milk. Bring the mixture to a simmer, then reduce heat and let it gently cook for 15 minutes to allow flavors to meld.
- 5
Add the shrimp to the simmering soup. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook.
- 6
Stir in chopped cilantro and lime juice. Season with salt and black pepper to taste.
- 7
Serve hot, garnished with extra cilantro if desired.
💡 Pro Tips
- ✓For a thicker soup, you can add a tablespoon of masa harina mixed with a little water before adding the shrimp.
- ✓Adjust the amount of chili pepper to your spice preference.
- ✓Ensure you use full-fat coconut milk for the creamiest texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like corn, potatoes, or plantains.
- Incorporate a bay leaf during simmering for added depth of flavor.
- Serve with white rice on the side.