A Hug in a Bowl: The Magic of Tom Kha Soup

If you’re walking through Hull on a crisp lunch-time, there is nothing quite like the warmth of authentic Thai cuisine to take the chill off. While many people gravitate towards the famous heat of a Green Curry or the tang of a Pad Thai, there is a hidden gem on the McCoy’s menu that our regulars—and our staff—absolutely swear by: Tom Kha Soup.

But what is it, and why did our very own Chef Tui insist it had to be on the menu?

A Spoonful of History: What is Tom Kha?

To understand this dish, you have to look at the name. In Thai, Tom means "to boil," Kha refers to "galangal" (a rhizome similar to ginger but with a citrusy, pine-like scent), and Gai means "chicken."

While its cousin, Tom Yum, is famous for its spicy kick, Tom Kha has a history rooted in balance and comfort. Historically, the ingredients used in Tom Kha—galangal, lemongrass, and kaffir lime leaves—were used in ancient Thailand for their medicinal properties, aiding digestion and fighting colds.

Over centuries, it evolved from a medicinal broth into one of Thailand’s most beloved culinary exports: a silky, aromatic masterpiece that perfectly balances the five key Thai flavours: salty, sweet, spicy, sour, and bitter.

Chef Tui’s Pick: Why It’s Special

When we were designing the Thai menu for McCoy’s, Chef Tui was adamant that we serve Tom Kha exactly the way she grew up eating it.

For Tui, this soup represents the comforting side of Thai home cooking. It isn't about blowing your head off with chili heat; it’s about the soothing combination of rich coconut milk and aromatic herbs. It is a dish that requires a delicate hand—add too much lime, and it’s too sour; too much coconut, and it loses its zest.

Chef Tui’s recipe hits that perfect sweet spot, offering a creamy texture that feels indulgent yet light.

Tom Kha vs. Tom Yum: What’s the Difference?

We often get asked this question! If you've tried Yom Yum and found it too spicy Tom Kha is perfect for you:

• Tom Yum is usually a clear broth (though creamy versions exist). It is famous for being bold, fiery, and sharply sour. It’s a "wake up your senses" kind of soup.

  
  

• Tom Kha is defined by coconut milk. It is much milder, creamier, and richer. While it still has a little chili kick, the heat is softened by the sweetness of the coconut. It is smoother, silkier, and more aromatic than aggressive.

If Tom Yum is a firework, Tom Kha is a warm blanket.

The Origins: From Duck Curry to Aromatic Soup

Did you know the history of Tom Kha dates back to 1890? It first appeared in traditional Thai recipe books under the name Tom Kha Pet ('Pet' meaning Duck).

Surprisingly, it wasn't originally the light, zesty soup we serve today. In the 19th century, it was prepared as a rich coconut milk curry simmered with succulent duck and young galangal. It was also traditionally served with a side of roasted chili jam, giving the original dish a much spicier and heavier profile than the modern, comforting version we know and love.

The McCoy’s Way: Tradition with a Twist

At McCoy’s, we prepare this soup fresh to order. We infuse the coconut milk broth with smashed lemongrass stalks, torn kaffir lime leaves, and fresh galangal to release those essential oils.

The Protein: Traditionally, this dish is served as Tom Kha Gai, featuring tender poultry. We stay true to this by using traditional shredded chicken, which soaks up the coconut broth beautifully, giving you a burst of flavour in every bite.

However, we know Hull loves its seafood. That’s why we also offer a King Prawn option. The sweetness of the prawns pairs incredibly well with the creamy coconut base, adding a touch of luxury to this rustic dish.

Taste the Tradition in Hull

Next time you visit McCoy’s, look past the curries for a moment and start your meal with Chef Tui’s Tom Kha. Whether you stick with the traditional shredded chicken or upgrade to juicy prawns, it’s a masterclass in Thai flavour balance.

Ready to try the best Thai soup in Hull? ผมขอขอบคุณเชฟตุ้ยเป็นอย่างมากครับ ที่กรุณาแบ่งปันสูตรต้มข่าไก่ต้นตำรับสำหรับเมนูฤดูหนาวของเรา