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

How to use it

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.

Common mistakes

• 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.

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.

Try tonight

• Coconut chicken soup with galangal and lemongrass
• Thai curry paste pounded from scratch
• Shrimp and galangal broth with lime

Storage

Wrap fresh galangal and keep it in the refrigerator for a couple of weeks, or freeze it.