A twist to a traditional standard. The taste of peanut butter combines with spicy Thai chili. Perfect for a light meal, a soup and salad entrée, or as a starter dish.
|1 gal||Hot water (180°-190°F)|
|1 bag||Foothill Farms® Cream Soup Base (either #096 or #067)|
|4 c||Peanut butter, extra crunchy|
|8 c||Coconut milk|
|1/2 gal||Hot water (180°-190°F)|
|1 bag||Foothill Farms® Sweet Thai Chili Sauce Mix (#V442)|
|2/3 c||Chopped fresh cilantro|
|Crushed red pepper flakes (optional)|
In a stockpot, add one gallon of hot water. Add contents of Cream Soup Base (28 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth.
Add peanut butter and coconut milk. Whisk to combine. Reserve hot (never boil).
Pour 1/2 gallon hot water into mixing container. Pour contents of Sauce Mix (14.1 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth.
Add 1 3/4 c of Sweet Thai Chili Sauce and optional red pepper (for additional heat) to soup and stir. Cover and refrigerate remaining sauce for other menu uses.
For each order, ladle 8 oz of hot soup into a soup bowl. Garnish with 1 Tbsp drizzle of Sweet Thai Chili Sauce and 1 tsp of cilantro.