Dr. Mahn Myint Saing and his wife of over 30 years, Chaveewan (known by their employees as “Pa” and “Ma”), have been dishing out authentic Thai cuisine at Simply Thai in Louisville, Kentucky since 2006. 

If you ask the couple who is the better cook, Dr. Saing will freely admit, "She is. She is my guru. . . . She knows every aspect of Thai cooking. The whole Thai community knows who cooks the best [Thai]. If they want to eat, they come here.”  

But did you know that before Dr. Saing was a successful restauranteur, he was a physician in his native homeland of Burma (Myanmar), a country in Southeast Asia, where he treated as many as 100 patients a day and covered a service area of 50,000 people—all by himself?  

Or did you know that he was a martial arts instructor?

That he was the leader of an underground army, living in the jungle for almost a decade, fighting against the unjust practices of the Burmese government?

That he cannot go back to Burma because he is still considered an enemy of the state?

Dr. Saing’s story is reminiscent of the movie Forrest Gump in which the title character’s life takes so many extraordinary leaps and turns as to almost seem fantastical. But Dr. Saing’s story is no work of fiction. Read more about this brave refugee’s story of survival and reinvention in my forthcoming book, The Kitchen Refuge. 


 
 

Dr. Saing and Chaveewan’s Kaow Soi
Serves  2-3

A light, refreshing dish to kick off summer, Kaow Soi (pronounced cow SOY) is believed to have originated in Burma then spread to Laos and northern Thailand, where it is a popular street food. It is one of the few Burmese-influenced dishes served at Simply Thai restaurant in Louisville, KY. This soup-like dish can be served with just vegetables or a variety of meats, such as chicken, pork, or beef. It is served in a curry-like sauce containing coconut milk. Though Burmese cuisine can certainly contain some "kick," don't look to this recipe for spicy heat. This Kaow Soi dish shows off the diversity of the region's flavors and would make a great introduction to Southeast Asian food for the less adventurous.     

Though cilantro is optional, it really makes the dish pop. For additional zing, add the juice of an entire lime. 
(Photo courtesy of test kitchen volunteer Janna McMahan)

Preparation Time: 45 minutes 

2 tablespoons oil (any kind)
3 garlic cloves, crushed
3 shallots, chopped
3 cups coconut milk
1 cup chicken broth 
1 tablespoon red curry paste
1 teaspoon curry powder
1/2 pound chicken breasts, cut into thin, 1-inch pieces 
2 tablespoons fish sauce
2 tablespoons sugar
1/2 teaspoon turmeric
1 tablespoon fresh lime juice
1 6-ounce package fresh wheat egg noodles (thin not wide) or Thai rice noodles
1/4 red onion, thinly sliced (optional)
Cilantro (optional)

Heat oil in large saucepan until hot. Add garlic and shallots. Stir for 1 minute. Add coconut milk, chicken broth, red curry paste, curry powder, and chicken. Heat to boiling, then reduce heat to simmer for 20-25 minutes. Add fish sauce, sugar, turmeric, and lime juice. Stir to combine. Set temperature to warm.

In medium saucepot, bring 3 cups of water to boil. Stir in noodles. Cook for 3-4 minutes. Drain noodles and place in large bowl. Pour curry mixture over the noodles.

Serve in individual bowls with a lettuce spring mix to the side, topped with an optional garnish of red onions and cilantro.