Coconut Cream & Roasted Peanut Sauce

Menu Part: 
Sauce
Cuisine Type: 
Asian
Serves: 
70

A creamy combination of peanuts, ginger, lemongrass and Campbell’s® 50 oz. Cream of Mushroom Soup, this coconut sauce is on-trend and delicious over rice noodles and pork belly in an Asian noodle bowl.

Ingredients

4 Tbsp. Sesame oil
2 Tbsp. Ginger, minced or paste
2 Tbsp. Garlic, minced
2 Tbsp. Lemongrass paste
4 Tbsp. Curry powder
2 cups Peanuts, roasted
4 Tbsp. Soy sauce
2 Tbsp. Hoisin sauce
1 Tbsp. + 1 tsp. Fish sauce
27 oz. Coconut milk
1 can (50 oz. each) Cream Of Mushroom Soup
40 oz. Water
4 cups Peanuts, roasted and lightly crushed

Steps

  1. Cook sesame oil, ginger, garlic, lemongrass paste and curry powder in a saucepan on medium heat for 2 minutes, stirring constantly.
  2. Add in peanuts, soy sauce, hoisin sauce, fish sauce and coconut milk and turn heat up to medium-high.
  3. When mixture is warm, add Campbell's® Cream of Mushroom Condensed Soup and water. Bring to a boil then reduce heat to a simmer for 10 minutes.
  4. Blend sauce until smooth.
  5. Add remaining peanuts and serve warm.
Source: 

Additional Tips

Additional Tips

May use fresh lemongrass instead of lemongrass paste – simply dice and put it in cheesecloth. Remove before blending.
Add heat with cayenne pepper, chipotle, or a diced jalapeño.

Great with chicken, pork loin and tenderloin, dry cooking cuts of beef, seafood and fish. Also wonderful to use with vegetables served over rice.

More From FoodService Director

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

FSD Resources