Soothr

About

Soothr (pronounced roughly “sood,” Thai for recipe) opened in May 2020 at 204 East 13th Street, first as pandemic takeout before expanding into a full dining room with a back garden. Owners Chidensee Watthanawongwat (from Udon Thani in Isan), Kittiya Mokkarat, and Supatta Banklouy (both from Sukhothai) built the menu from family recipes across regions, with a specialty in noodle bowls. Signatures include chicken khao soi, dry ba mii pu crab noodles, koong karee shrimp in egg curry sauce, nam-tok moo pork-blood noodle soup, and Hat Yai fried chicken. Pete Wells made it a New York Times Critic’s Pick in 2021; Michelin includes it in the Guide with a Michelin Plate. The Infatuation and Resy treat the neon, high-energy room as a hard reservation. A larger Long Island City sibling opened later; this page is the East Village original. Book on Resy; lunch is usually easier than dinner.

Menu highlights

• Chicken khao soi (and khao soi sai ua)
• Ba mii pu (dry crab egg noodles)
• Koong karee; karee pu noodles
• Nam-tok moo (pork blood noodle soup); Hat Yai fried chicken

Diners say

Public reviews on Resy, Yelp, and Google Maps praise the noodle signatures, spice and seasoning, cocktails, and efficient service in a loud, festive room. Recurring friction is reservation scarcity and peak waits, noise, occasional table-time pressure, and a menu long enough that first-timers can feel lost without ordering a noodle bowl. A smaller thread finds heat uneven or prefers the bigger LIC room for groups. Diners who like it usually come for khao soi and ba mii pu, then add salads or fried chicken.

Review synthesis as of 2026-07-31. Synthesis of recurring themes in public Resy, Yelp, and Google Maps reviews sampled July 2026; not a rating or ranking. Cross-checked against soothrnyc.com, Michelin Guide (Plate distinction), Eater opening coverage, Pete Wells NYT review, The Infatuation, and Resy dish notes.