Caldo de carachama is a traditional and Ecuatorian soup made primarily from carachama, a type of freshwater fish commonly found in the Amazon basin. This soup is especially popular in the Amazonian regions, where the fish is abundant. The preparation starts by thoroughly cleaning the fish and boiling it until it's tender.

A variety of regional ingredients might be added, such as yucca (cassava) and plantains, but garlic, coriander and aji peppers are usually only additions. Caldo de carachama is typically served hot, with sides like rice or a slice of lime to enhance the flavor.