COCONUT CREAM & ROASTED PEANUT SAUCE WITH CAMPBELL’S® CREAM OF MUSHROOM SOUP
Nutrition Facts
Serving Size
1/4 CUP (2 FL OZ)
Amount Per Serving
Calories 121
% Daily Value
Total Fat 10.5g
16%
Saturated Fat 3.3g
17%
Cholesterol 0mg
0%
Sodium 233mg
10%
Total Carbohydrate 5.1g
2%
Dietary Fiber 1.3g
5%
Protein 3.6g
7%
Vitamin A 0%
Vitamin C 0%
Calcium 1%
Iron 4%

coconut cream & roasted peanut sauce with campbell’s® cream of mushroom soup

This creamy coconut sauce made with peanuts, ginger, and lemongrass is on-trend and delicious.

  • Total time: 45 minutes
  • Servings: 70
Ingredient Weight Measure
sesame oil 4 tbsp.
ginger root , peeled, minced 2 tbsp.
garlic , peeled, minced 2 tbsp.
lemongrass paste 2 tbsp.
curry powder 4 tbsp.
dry roasted salted peanuts 2 cup
soy sauce 0.25 cup
hoisin sauce 2 tbsp.
fish sauce 4 tsp.
unsweetened coconut milk 27.000 oz. 0
Campbells® Condensed Cream of Mushroom Soup , 50 oz can 50.000 oz. 1 can
water 40 fl oz.
dry roasted unsalted peanuts , lightly crushed 4 cup
1. Cook sesame oil, ginger, garlic, lemongrass paste and curry powder in a saucepan on medium heat for 2 minutes, stirring constantly.
2. Turn heat to medium-high. Add in peanuts, soy sauce, hoisin sauce, fish sauce and coconut milk.
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.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

4. Blend sauce until smooth.
5. Add remaining peanuts.

CCP: Hold for hot service at 140°F or higher until needed.

 

This creamy coconut sauce made with peanuts, ginger, and lemongrass is on-trend and delicious.

  • Total time: 45 minutes
  • Servings: 70
Ingredient Weight Measure
sesame oil 4 tbsp.
ginger root , peeled, minced 2 tbsp.
garlic , peeled, minced 2 tbsp.
lemongrass paste 2 tbsp.
curry powder 4 tbsp.
dry roasted salted peanuts 2 cup
soy sauce 0.25 cup
hoisin sauce 2 tbsp.
fish sauce 4 tsp.
unsweetened coconut milk 27.000 oz. 0
Campbells® Condensed Cream of Mushroom Soup , 50 oz can 50.000 oz. 1 can
water 40 fl oz.
dry roasted unsalted peanuts , lightly crushed 4 cup
1. Cook sesame oil, ginger, garlic, lemongrass paste and curry powder in a saucepan on medium heat for 2 minutes, stirring constantly.
2. Turn heat to medium-high. Add in peanuts, soy sauce, hoisin sauce, fish sauce and coconut milk.
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.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

4. Blend sauce until smooth.
5. Add remaining peanuts.

CCP: Hold for hot service at 140°F or higher until needed.

 

Made with:

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