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We recently held our first “Signature Chef Evening” at The Barn at Valley Forge Flowers and it was wonderful! We wanted to enjoy our new kitchen at The Barn with our great customers. So we hosted this first evening with Chef Moon Krapugthong, owner of Yanak in Philadelphia and Chabaa Thai Bistro in Manayunk, Pennsylvania (If you can visit one of her restaurants, please say hello from me!) We were thrilled to have her as our first chef – she is as wonderful as her outstanding cuisine!

14 guests participated in making the meal with the guidance of Chef Moon and then enjoyed a meal together with her. It made for an “experience” about cooking and learning – just what we wanted.  Much of what Moon discussed was how essential the ingredients are in Thai cuisine and most importantly that they are fresh. The fantastic menu included Crab Spring Rolls with Thai Chili Sauce, Tom Yum Chicken soup, Pad Thai Noodles with Shrimp and Coconut Ice Cream for dessert.

Chef Moon shared her experiences and recipes with the guests that night and also kindly let me share one of her favorites with you, this delicious Tom Yum Kai soup. You have to try it for yourself!

Tom Yum Kai Soup

Ingredients (serves 2):

16 ounces Chicken Broth

5 ounces Sliced Chicken Breast  

3 Slices Galangal Root (or fresh Ginger)

2-3 Stalks – Sliced Lemongrass

4-5 Kaffir Lime Leaves

3 ounces Sliced Mushrooms

2 ounces Sliced Red or Orange Pepper

Seasonings:

3 Tablespoons Fish Sauce

3 Tablespoons Lime Juice

½ teaspoon Sugar

½ teaspoon each Fresh Chopped Cilantro and Basil

Preparation:

Bring broth and herbs and spices to a boil. Add the sliced chicken into the soup. When the chicken is nearly cooked through, add the vegetables.  Let simmer for 10 minutes and then remove from the heat. Remove the Galangal Root, Lemongrass Stalks and Lime Leaves from the pot. Add the seasonings, fresh basil and cilantro. Ladle into bowls.