Galangal
ข่า
Kha: ginger’s piney, peppery cousin, essential in tom yum and curry pastes.
Galangal looks like ginger, with pale, ringed skin and pink shoots, but it tastes quite different. Where ginger is warm and spicy-sweet, galangal is sharp, piney and peppery, with a clean citrus scent.
It is the backbone of Thai soups and curry pastes. Using ginger instead is the most common mistake in home-cooked tom yum; it makes the soup taste muddy and Chinese rather than Thai.
| Pronunciation | kaa |
|---|---|
| Flavour | Sharp, peppery, piney and citrusy, with a medicinal edge |
| Used in | Tom yum, tom kha, almost every curry paste, larb |
| Substitute | Dried galangal slices or galangal paste; not ginger |
Young and old galangal
Young galangal (kha on) is pale, with pink tips, a thin skin and juicy, crisp flesh that slices easily. It is milder, and is even eaten raw with nam prik dips. Mature galangal is tougher, more fibrous and much more pungent; it needs a sharp knife and is best for pastes and broths.
How to prepare it
- For soups: slice thinly across the grain into coins, no need to peel. The slices flavour the broth and are left on the side of the bowl.
- For curry pastes: peel, slice thinly, then chop finely before pounding. Galangal is very fibrous, so it goes into the mortar early, with the lemongrass.
- For larb: some cooks add a little finely chopped galangal or toast and grind dried galangal into the dressing.
Buying and storing
Look for firm, plump roots with smooth, shiny skin and no wrinkles. Wrapped in paper inside a bag, it keeps for two to three weeks in the fridge. Sliced galangal freezes very well and can go straight into soups. Dried galangal slices, soaked briefly, work well in soups if fresh is unavailable; galangal powder is a poor substitute.
Cook’s tipThe kha in tom kha gai means galangal, and the soup should taste of it. Be generous: ten thin slices for four bowls is not too many.
More Vegetables
- Lemongrass ตะไคร้
- Makrut Lime มะกรูด
- Thai Basil โหระพา
- Holy Basil กะเพรา
- Bird’s Eye Chilli พริกขี้หนู
- Coriander Root รากผักชี
- Thai Eggplant มะเขือเปราะ
- Pea Eggplant มะเขือพวง
- Yard-long Beans ถั่วฝักยาว
- Morning Glory ผักบุ้ง
- Green Papaya มะละกอดิบ
- Thai Shallots หอมแดง
- Pandan Leaf ใบเตย
- Garlic กระเทียม
- Fresh Turmeric ขมิ้น
- Ginger ขิง
- Dried Red Chillies พริกแห้ง
- Mint สะระแหน่
- Sawtooth Coriander ผักชีฝรั่ง
- Coriander Leaves ผักชี
- Bean Sprouts ถั่วงอก
- Garlic Chives กุยช่าย
- Pickled Mustard Greens ผักกาดดอง
- Fingerroot กระชาย
- Lemon Basil แมงลัก
- Chinese Kale คะน้า
- Bamboo Shoots หน่อไม้
- Banana Blossom หัวปลี
- Cha-om ชะอม
- Stink Bean สะตอ
- Winged Bean ถั่วพู
- Water Mimosa ผักกระเฉด
- Pumpkin ฟักทอง
Recipes with Galangal
Τηγανητά στο γουόκ
Kua Kling (Southern Dry Curry)
Minced pork dry-fried in a fiery turmeric curry paste until every grain is coated, finished with shredded makrut lime leaves.
40 min · Medium
Σούπες
Tom Saep (Isaan Hot & Sour Pork Rib Soup)
A clear, fiery, sour soup of tender pork ribs with lemongrass, galangal, roasted chilli and lots of fresh herbs.
75 min · Easy
Σούπες
Tom Kha Gai
A mellow coconut and galangal soup with chicken and mushrooms, sharp with lime and gently hot.
35 min · Easy
Σούπες
Tom Yum Goong
Hot, sour and fragrant prawn soup with lemongrass, galangal and makrut lime leaves, finished with lime juice and nam prik pao.
40 min · Easy
Κάρι
Green Curry with Chicken (Gaeng Keow Wan Gai)
A homemade green curry paste fried in cracked coconut cream, with chicken thigh, Thai aubergines and a fistful of Thai basil.
65 min · Medium
Κάρι
Gaeng Hang Lay (Northern Pork Belly Curry)
A rich, Burmese-influenced curry of slow-cooked pork belly with ginger, pickled garlic, tamarind and peanuts. No coconut milk.
150 min · Medium
Ψητά & Τηγανητά
Sai Oua (Northern Thai Herb Sausage)
Chiang Mai’s famous coiled pork sausage, packed with lemongrass, galangal, makrut lime and dried chilli, grilled slowly over charcoal.
90 min · Medium