Soothr

Thai restaurant, 204 E 13th St, New York, NY

VeganScore 80 · 3 vegan main dishes

Menu

Mains

• Roasted Vegetable Trio Masamun Curry — A vegetarian style Masamun curry. Roasted pumpkin, cauliflower, potatoes, ground peanuts and pickled red pearl shallot. Vegan
• Ma-Kuer Yao — Sautéed eggplant in fresh chili, garlic and basil sauce with oyster mushrooms and peppers. Vegan
• Vegan Duck Jungle — Sautéed tender, mock duck in aromatic jungle curry paste with fresh garden herbs and spices, Thai eggplant, bamboo shoots, topped with crispy golden garlic for depth and crunch. Vegan
• Tom Zaab Hotpot — Spicy Isan-style hotpot with tender braised pork leg, aromatic Thai herbs, mushrooms, tomato, basil, and chili.
• Tao Hu Prik Gluer — Lightly fried egg tofu, ethereally soft within its delicate crust, topped with a fiery, crunchy garlic-shallot crumb, diced onion, peppers, and micro celery.
• Karee Pu Noodles — When the two best Soother's signature dishes are in one bowl. Sautéed jumbo lump crab meat in egg curry sauce, onion, celery, pepper over yellow noodles (Ba Mii)
• Ba Mii Pu — Spicy Tom Yum flavor dry egg noodles, crab meat, ground peanuts, bean sprouts, lettuce and roasted pork.
• Duck Noodles — Caramelized duck breast over dry egg noodles, house gravy and steamed baby Gailan.
• Khao Soi Sai Ua — When two of the best Northern Thai dishes clash: Northern-style curry, egg noodles, spicy Northern Thai style pork sausage, pickled radish, and crispy egg noodles.
• Khao Soi Tofu — Northern Thai curry-style noodles with crispy egg noodles, fried soft egg tofu, house-pickled shallots and daikon, scallions, and cilantro.
• Chicken Khao Soi — Northern-style curry, egg noodles, crispy skin and juicy tender chicken, pickled radish, and crispy egg noodles
• Seafood Tom Yum Noodles — Spicy lightly creamy and savory Tom Yum broth, thin rice noodles, fishcakes, squids, shrimps and culantro.
• Nam-Tok Moo — Spicy and savory pork blood soup with thin rice noodles, sliced pork, homemade meatball, beansprout, morning glory, and basil.
• Dry Sukhothai Noodles — A dry version of Sukhothai tom yum noodles made more savory and flavorful. Pork, fishcake, dried shrimp, ground peanuts and variety of greens
• Yum Pla Tod — Fried whole Branzino topped with spicy mango salad, mint, shallot, culantro and cashew nuts
• Panang Duck Lychee Curry — Caramelized duck breast (served medium) in spicy Panang curry, lychee, okra topped with coconut cream and thinly sliced kaffir lime leaf
• Koong Karee — Soothr signature sautéed shrimps in creamy egg curry sauce, red pepper, scallions, onion and celery.
• Si-Krong Pad Ped — Wok tossed spicy braised spare ribs sprinkled with thinly sliced fresh and aromatic kaffir leaves, cucumber, long beans.
• Stewed Beef and Roasted Vegetable Masamun Curry — Masamun curry for meat lover with roasted pumpkin, cauliflower, potatoes, ground peanuts and pickled red pearl shallot.
• Green Curry Nuer Toon — Braised beef in spicy green curry, Thai eggplant, bamboo shoots, red pepper and basil.
• Spicy Braised Beef Pad Krapow — Sautéed braised beef in chili, garlic and basil
• Crab Fried Rice — Jumbo lump crab fried rice with egg, garlic, cilantro served with green seafood sauce and Prik Nahm Pla
• Shrimp Pad Thai — Pan-fried rice noodles with egg, chive, ground peanut, beansprouts, and a hint of tamarind flavor.
• Chicken Ki-Mao Noodles — Spicy pan-fried rice noodles with chili, onion, red pepper, egg, basil and various Thai herbs
• Beef Pad Si-iw — Pan-fried rice noodles with sweet black bean sauce, egg, and gailan.

Starters

• Eggplant Buns — Battered fried eggplant, cucumber, scallion, spicy soy hoisin. Vegan
• Chive Cakes — Rice flour dusted fried chive cakes with spicy soy vinaigrette. Vegan
• Ka Moo Noodle Soup — Comforting rice noodle soup with tender braised pork leg, aromatic 5-spice broth, taipan, crispy garlic, and fresh cilantro.
• Roasted Eggplant Salad — lemongrass, shallot, mint, chili powder, puffy rice, and fried poached egg.
• Yum Kaw Moo — Grilled pork salad tossed in chili and various fragrant Thai herbs, lime dressing, toasted rice powder and crunchy shallot.
• Duck Rolls — Fried crispy duck rolls with leek, wood ear mushrooms and braised duck breast served with house plum sauce.
• Soothr Jeeb Dumplings — Ground pork, shrimp, water chestnut, cilantro, scallion and touch of sesame oil served with spicy soy vinaigrette.
• Hoi Johr — Fried dumplings filled with pork, shrimp, crab meat, scallion, water chestnuts, sesame oil wrapped in soy sheets with house plum sauce
• Had Yai Chicken — Herb marinated Southern Thai style Hat Yai fried chicken, crunchy shallots, home made sweet chili sauce.
• Yum Nuer — Braised beef, kaffir lime leaf, chili, lemongrass, shallot, mint, cilantro, cucumber, gooseberry and garlic chips
• Moo Dang Puff — Yaowarat style fried puff pastry filled with homemade diced roasted pork, caramelized onions and a touch of honey sesame oil served with A-Jard radish and shallots.
• Tom Yum Seafood Hotpot — Sour and spicy creamy Tom Yum soup with mushrooms and a variety of fragrant herbs, fish, shrimps and squids.
• Sukhothai Noodle Soup — Central-style noodle soup: a sour and spicy broth, thin rice noodles, pork, fish cake, dried shrimp, ground peanuts, soft boiled egg, and a variety of greens

Desserts

• Lychee Rose Sorbet — Homemade Rose Quartz sorbet (2 scoops) with lychee compote and Aiyu jelly. (vodka spray optional) Vegan
• Mango Sundae — Sweet sticky rice, mango compote, sweet coconut cream and homemade mango gelato garnished with tuile.

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