Galangal: Flavor, Difference from Ginger and Uses
Galangal is a rhizome from the ginger family that you find mostly in Thai and Indonesian cooking. It looks like ginger but tastes more resinous, citrusy and peppery, with less heat.
Fact sheet
- Also known as
- Großer Galgant, Galangal, Thai-Ingwer, kha (ข่า), lengkuas, laos
- Origin
- Südostasien, vor allem Thailand, Malaysia, Indonesien
- Taste
- harzig, zitronig, pfeffrig, leicht bitter, wenig Schärfe
- Substitute
- getrockneter Galgant oder Paste; Ingwer mit Zitronen- oder Limettenschale
- Storage
- frisch im Kühlschrank 2 bis 3 Wochen, in Scheiben eingefroren mehrere Monate
- Where to buy
- Asialaden (Frischetheke oder Tiefkühler), selten im Supermarkt, getrocknet online
Galangal vs. ginger: the difference
At an Asian grocery store both roots often lie side by side. These features help you tell them apart:
| Feature | Galangal | Ginger |
|---|---|---|
| Skin | smooth, pale, cream to pink, with dark rings | brownish, thin, slightly wrinkled |
| Flesh | very firm, woody, whitish | juicy, fibrous, yellow |
| Smell | pine, citrus, camphor | fresh, spicy, warm |
| Taste | resinous, peppery, slightly bitter | hot, fresh, slightly sweet |
| Cutting | only in slices with a sharp knife | can be grated and chopped |
You cannot swap the two roots one to one. A tom kha made with ginger tastes good, but like a different soup.
Origin and names
In the kitchen you almost always use greater galangal (Alpinia galanga). It grows in Southeast Asia, from Thailand through Malaysia to Indonesia. In Thai it is called "kha," in Indonesian and Malay "lengkuas," in Javanese "laos." Lesser galangal (Alpinia officinarum) comes from southern China. In Germany you know it more as a dried spice from monastery cooking.
How to use it in the kitchen
Galangal gives broths, curry pastes and braises a fresh, resinous tone. The Thai soup tom kha gai carries it in the name: "tom kha" literally means "boiled galangal."
- Soups: Cut the galangal into thin slices and let it steep in the broth, for example for tom yum goong or the vegetarian tom kha hed. You do not eat the slices, they stay at the edge of the plate.
- Curry pastes: For red and green Thai curry paste, chop galangal finely and pound it in a mortar with lemongrass, chili, garlic and shallots. It is also in gaeng keow wan.
- Braises: In Indonesia and Malaysia, lengkuas goes into spice pastes for rendang and soto. Often a piece is bruised and left to braise along.
Galangal pairs well with lemongrass and makrut lime leaves. This trio forms the aromatic base of many Thai soups.
Preparing it: how to proceed
- Wash the root and cut off dry ends. You do not have to peel young roots.
- Lay the root flat on a sturdy board and cut thin slices across the grain with a heavy knife.
- For pastes, chop the slices small before they go in the mortar or blender. Whole, a blender breaks galangal down poorly.
A grater hardly helps with fresh galangal, because the fibers get caught in it.
Young roots with pink shoots are juicier and milder. You can even add them finely chopped to salads. Older, thick roots are woodier and taste stronger. Both suit broths.
On amounts: for one liter of soup, six to eight thin slices are enough, which equals a thumb-length piece. For a curry paste for four people, take a similarly sized piece, finely chopped. Taste the broth after ten minutes of steeping. If it turns too resinous or bitter, fish out the slices.
Substitutes if you can't get galangal
- Dried galangal: Soak slices in warm water for 30 minutes and add them to the soup with the soaking liquid. Use powder sparingly, about half a teaspoon for a pot.
- Galangal from a jar: Chopped galangal in brine or as a paste works for curry pastes.
- Ginger with lemon: Fresh ginger with some grated lemon or lime zest comes closest to the aroma. Use a bit less ginger than galangal, because it is hotter.
Buying and storage
You can buy fresh galangal at an Asian grocery store in the produce section, often next to lemongrass and turmeric. Well-stocked supermarkets occasionally carry it. Look for plump, firm roots with no mold at the cut ends. Frozen slices and dried product are available at the Asian grocery store and online.
In the fridge, fresh galangal keeps, wrapped in paper towel and in a bag, for about two to three weeks. To freeze it, cut it into slices and freeze them in a freezer bag. You can add the slices to broth while frozen. Dried galangal keeps for several months stored dark and dry, but loses aroma over time.