aromatic

Galangal

Also called Thai ginger, greater galangal

In a nutshell

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.

Galangal is a pale, firm rhizome with pinkish shoots and a glossy, ringed skin. It belongs to the ginger family, but its taste is very different: sharp, piney and peppery, with a bright citrus edge and much less sweetness than ginger.

It is essential in Thai and Indonesian cooking, from the coconut chicken soup tom kha gai to red and green curry pastes. Cooks love it because it adds a clean, resinous brightness that cuts through rich coconut milk and gives soups their unmistakable perfume.

Flavor profile

warm2

sweet0

pungent4

bitter1

floral1

earthy2

citrus3

smoky0

Aroma: piney, citrusy, sharp

Good to know

Origin: Southeast Asia

Forms: fresh root, dried slices, paste

Season: Available year-round at Asian grocers, fresh or frozen.

Nutrition: Used in small amounts, so it adds flavour more than nutrition.

Storage: Wrap fresh galangal in paper towel, put it in a bag and refrigerate for 2–3 weeks. For longer storage, slice it into coins and freeze for up to 6 months; it keeps its aroma well and can be added straight to soups. Dried slices and powder last up to a year in an airtight jar, though they are milder. Throw it out if it turns soft, slimy or mouldy.

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.

The science of galangal

Galangal's pungency comes mainly from 1'-acetoxychavicol acetate (ACA), a different compound from ginger's gingerol, which is why the heat feels sharper and more peppery rather than warm.
Its piney, camphor-like aroma comes from terpenes such as 1,8-cineole, while citrusy compounds add the lemony lift.
The rhizome is very fibrous and woody. Grating struggles, but thin slicing or pounding in a mortar breaks the fibres and releases the aromatic oils.
Its aromatic compounds dissolve well in fat, so frying curry paste in oil or simmering galangal in coconut milk carries its flavour through the whole dish.

How to choose galangal

Look for firm, plump, heavy pieces with smooth, shiny skin and pink-tinged tips. Avoid any that are wrinkled, dry, soft or mouldy at the cut ends. Younger galangal is paler and more tender; older roots are tougher and more intense.

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Substitutes for galangal

Swap	Amount	What changes
Fresh ginger + lime zest	1:1 plus a pinch of zest	Warmer and sweeter than galangal, but the zest adds some of the citrus edge.
Dried galangal slices	1 tsp dried per 1 tbsp fresh	Soak in warm water first; milder but true to type.
Galangal paste	1:1	Convenient for curry pastes and soups.

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?

Sharp, piney and peppery, with a citrusy, almost camphor-like freshness. It is less sweet and less warming than ginger, and much more resinous.

Is galangal the same as ginger?

No. They are relatives in the same plant family, but galangal is firmer, paler and tastes piney and citrusy, while ginger is juicier, sweeter and warmer. Swapping one for the other changes the dish noticeably.

Can I use ginger instead of galangal?

You can in a pinch, using the same amount plus a little lime zest. The dish will taste good, just warmer and less piney than the traditional version.

Do you peel galangal?

Young galangal has thin skin and can be used unpeeled after a good scrub. Older, tougher pieces are best peeled with a knife or spoon edge.

Can you eat galangal slices in soup?

They are edible but very woody, so most people leave them on the side of the bowl. They are there to infuse the broth, much like bay leaves.

Can you freeze galangal?

Yes. Slice it into thin coins or chunks and freeze in a bag for up to 6 months. Use it straight from frozen in soups and curry pastes.

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.