Every week, I document another dish that impressed and satiated me during my food adventures around New York City
Too often at Thai restaurants, I end up ordering a typical stir fry like Pad Thai or a coconut based curry. But that’s mostly because those are reliable dishes and some menus don’t go much deeper.
Lately, exciting Thai restaurants around the city have been offering dishes that are brand new (to me, at least). I love discovering incredibly delicious and surprising dishes like Moo Sarong (meatballs wrapped in crispy noodles) or Ho Mok (steamed fish curry).
And that’s why I ordered the Koong Karee at the fashionable East Village restaurant Soothr (pronounced “sood”) meaning “recipe,” but maybe more importantly, rhyming with “good”.
Kong Karee has become one of their more popular dishes, maybe because of its uniqueness around NYC. It is a dish that comes form the capital of Bangkok, specifically centering around that city’s Chinatown and influenced by Chinese immigrants.
The flavors are quite unique. This shrimp curry is comprised of plump crustaceans cooked in a rich egg sauce, Creamy, rich, and subtly spiced, it’s an irresistible dish that’s impossible not to lap up.
Flavorwise, the glossy egg yolk comes through and provides a nice sweetness that tames a strong curry powder presence. There is also a mellow herbal crunch from celery, red peppers, and onions.
If only we can get Koong Karee on every Thai menu around the US, we might never order Pad Thai again. Price: $22
| SOOTHR |
| 204 East 13th Street (between Third and Second Avenue), East Village (212) 844-9789 |
| soothrnyc.com |
