Galangal

General

The various names for this ginger-related root, which is used in the kitchens of Southeast Asia, cause confusion again and again. The large galangal (Alpinia galanga) is also known as “Thai ginger” or, very rarely, “Alpinia”.

Not to be confused with it is the lesser galangal (Alpinia officinarum), also called “smaller galangal” or “Siam galangal”, which is used exclusively as a medicinal plant and not for cooking.

In Thailand, the large galangal is called “Kha” ( ). The well-known Tom Kha Gai soup takes its name from it. Galangal is also used in many curry pastes. In the Asian supermarkets here, you usually find it in the freezer and occasionally in the fresh produce section.

Fresh Galangal

Galangal is much harder and more fibrous than ginger. You therefore cannot simply grate or finely chop it. For soups like Tom Kha Gai, you cut it into thin slices and cook them along. Because the slices stay tough, you usually do not eat them but set them aside on the edge of the plate. You do not have to remove the skin, a quick rinse is enough.

If you freeze fresh galangal, it is best to slice it beforehand so you can portion it more easily later.

Usage

Young Galangal

Besides mature galangal, young galangal “Khaa On” ( ) is also used in Thailand. It is harvested after just a few weeks and differs significantly from the older rhizomes. The root is much more tender, juicier and less fibrous. The flavor is milder and fresher, but keeps the typical lemony and slightly resinous notes of the more mature galangal.

At Thai markets, young galangal is often still sold with its green stalk. This pseudostem can also be used as long as it is still young and tender. Botanically it is not a true stalk but consists of tightly wrapped leaf sheaths. Unlike mature galangal, you can easily cut young galangal into thin slices or fine strips and eat it completely.

Usage

Galangal Paste

Chopped, pickled galangal is also sold in Asian supermarkets as a paste in small cans or jars. This paste can be used as a last resort if no fresh galangal is available. Due to the pickling, however, galangal paste often brings an unwanted sour flavor component with it.

Usage

Galangal Powder

Galangal powder is made from dried and finely ground galangal. It is an absolute last resort if you cannot get fresh galangal or galangal paste.