On a backpacking trip through Southeast Asia in 2017, Liz Kenyon watched her homestay host in Myanmar’s hilly Shan State prepare a warming turmeric soup over open coals in a hole in the middle of their living area. Soon after, on the streets of Mandalay, she and her husband noticed food carts set up shop as prayer got out. Cooks prepared curried chicken, dosas—and that same turmeric soup.
Kenyon remembers being struck by these savory bowls, rich with coconut milk and loaded with garnishes. “It’s not spicy, some people eat it for breakfast. A lot of kids eat it too.”
Today, she’s the executive chef of Manolin, with
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