Galangal
Also called Thai ginger, greater galangal
A pale, firm rhizome related to ginger. It tastes sharper and more piney, with a citrusy edge, and it is central to Thai soups and curry pastes.
Flavor profile
Aroma: piney, citrusy, sharp
Good to know
Origin: Southeast Asia
Forms: fresh root, dried slices, paste
Storage: Wrap fresh galangal and keep it in the refrigerator for a couple of weeks, or freeze it.
How to use galangal
Slice, Do Not Grate
It is woody. Cut thin coins to simmer in soups and fish them out, or pound it fine for curry paste.
Pound It for Paste
A mortar breaks the tough fibers and releases its oils. Pound it with lemongrass, chilies and garlic.
What goes with galangal
- Lemongrass. Lemongrass and galangal are the base of Thai tom yum and tom kha soups.
- Coconut Milk. Coconut milk's creamy sweetness softens galangal's sharp, piney bite in Thai soups.
- Lime. Lime brightens galangal's citrusy, piney notes in soups and curry pastes.
- Chicken thigh. Galangal and coconut milk simmer with chicken thighs in tom kha gai.
- Shrimp. Galangal's citrusy sharpness suits sweet shrimp in tom yum.
- Fish Sauce. Fish sauce's salt and umami round out galangal's sharp flavor in Thai soups.
- Chili Flake. Chili heat and galangal's piney bite are the base of Thai curry pastes.
- Garlic. Garlic is pounded with galangal in nearly every Thai curry paste.
- Cilantro. Cilantro roots and leaves are pounded with galangal in Thai pastes.
- Scallion. Scallion adds fresh bite to galangal-flavored soups and stir-fries.
Mistakes to avoid
- Swapping in ginger and expecting the same result. Ginger is warmer and sweeter, with no pine edge.
- Biting into a woody slice of it in the soup.
Ideas for tonight
- Coconut chicken soup with galangal and lemongrass
- Thai curry paste pounded from scratch
- Shrimp and galangal broth with lime
Galangal: questions
What does galangal taste like?
A pale, firm rhizome related to ginger. It tastes sharper and more piney, with a citrusy edge, and it is central to Thai soups and curry pastes. Its strongest notes are pungent, citrus, with an aroma that is piney, citrusy, sharp.
What goes well with galangal?
Galangal pairs best with lemongrass, coconut milk, lime, chicken thigh, shrimp. Lemongrass and galangal are the base of Thai tom yum and tom kha soups.
How do you use galangal in cooking?
Slice, Do Not Grate: it is woody. Cut thin coins to simmer in soups and fish them out, or pound it fine for curry paste.
How should you store galangal?
Wrap fresh galangal and keep it in the refrigerator for a couple of weeks, or freeze it.
What is the most common mistake with galangal?
Swapping in ginger and expecting the same result. Ginger is warmer and sweeter, with no pine edge.
