Ask Elizabeth Dotson what comfort tastes like, and she won’t hesitate: it’s tom kha.
For nearly two decades, the co-owner of Village Pantry in Cashiers chased the perfect bowl of Thailand’s iconic coconut soup across airports and hotel rooms, ordering it in every city she worked – from San Diego to Chicago to New York.
Back then, she was traveling constantly for corporate events, and tom kha became her ritual – one soothing, fragrant constant in a whirlwind of hotels, ballrooms, and banquet halls.
“It didn’t matter where I was,” she says. “I’d land, check into the hotel, and order tom kha.”
When the pandemic put a pause on travel and large gatherings, Elizabeth did what so many passionate eaters did—she started cooking. She tested, tweaked, and refined until she’d created her own take on the soup she loved.
And when she and her partner, Ben DeMange, opened Village Pantry, she added it to the menu – more out of love than expectation.
But to her surprise, her vegan version of the dish didn’t just resonate – it became the restaurant’s breakout hit. In just 13 months, they’ve sold more than 1,400 bowls in their dining room and over 700 quarts from their legendary take-home coolers.
The soup now stands as Village Pantry’s number one bestseller – a vegan soup so satisfying that even the most devoted carnivores have been converted, and a reminder that comfort food can come from anywhere, as long as it comes from the heart.
The Village Pantry Tom Kha Soup
Serves 4 as a light main course or 6 as an appetizer
Ingredients
• 2 tablespoons coconut oil
• 4 cups vegetable stock
• 3 stalks fresh lemongrass, bruised and cut into 2-inch pieces
• 1 medium onion, thinly sliced
• 1/2 yellow bell pepper, julienned
• 1/2 red bell pepper, julienned
• 1/2 orange bell pepper, julienned
• 2-inch piece fresh ginger, sliced thin
• 2-3 tablespoons red curry paste (to taste)
• 1 (14-ounce) can full-fat coconut milk
• 8 ounces white mushrooms, sliced
• 2-3 tablespoons sugar (to taste)
• 2-3 tablespoons vegan fish sauce
• Juice of 2-3 limes, plus zest of 1 lime
• Red pepper flakes, to taste
• Fresh cilantro leaves, for garnish
Instructions
1. Build the aromatics: In a large pot, heat coconut oil over medium heat. Add the lemongrass, ginger, and onion. Sauté for 2-3 minutes until fragrant, being careful not to brown.
2. Create the base: Add the vegetable stock and bring to a gentle boil. Reduce heat and simmer for 10 minutes to infuse the broth with the aromatics.
3. Add the curry paste: Whisk in the red curry paste until completely dissolved. The broth should take on a beautiful orange-red hue.
4. Incorporate vegetables: Add the bell peppers and mushrooms. Simmer for 5-7 minutes until vegetables are tender-crisp.
5. Finish with coconut: Pour in the coconut milk and bring to a gentle simmer (don’t boil vigorously or it may curdle).
6. Season and balance: Add sugar, vegan fish sauce, and lime juice. Taste and adjust—you’re looking for a balance of creamy, tart, salty, and slightly sweet. Add lime zest and red pepper flakes to taste.
7. Final touches: Remove lemongrass pieces if desired (or leave in for rustic presentation). Ladle into bowls and garnish generously with fresh cilantro.
Cook’s Notes
This aromatic soup captures the essence of Thai cuisine: the interplay of sweet coconut milk, tart lime, warming ginger, and the mysterious depth of lemongrass. Elizabeth’s version proves that plant-based doesn’t mean flavor-compromised, though she notes it’s equally delicious with chicken (Tom Kha Gai) or shrimp (Tom Kha Goong) for those who prefer.
For protein additions: Add cooked chicken or shrimp in the last few minutes of cooking.
The soup keeps beautifully and actually improves in flavor over its time in the refrigerator.
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