Sopa de caracol

Instructions

1. Tenderise the conch meat by boiling it for 20 minutes in salted water, then cut it into pieces.
2. Fry the chopped onion, garlic, pepper and tomato in the oil until they break down.
3. Add the water, the yuca and the plantain cut into pieces, then simmer for 20 minutes over medium heat.
4. Stir in the conch, the thyme and the coconut milk, then simmer for another 20 minutes over low heat.
5. Add the chopped coriander at the end of cooking and adjust the seasoning.
6. Serve very hot with a lime wedge.