Thai Ginger (Galangal)

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Thai Ginger (Galangal) is a distinct ingredient in Thai, Indonesian, and Malaysian cuisine and cannot be substituted with commonly used ginger. The skin of Galangal is smoother, paler, and pinkish compared to ginger, with flesh that ranges from white to yellow to pink and is much harder. To prepare it for soup or curry, simply peel off the skin and finely slice it. Unlike ginger, Galangal is not grated. It has a much denser and whiter flesh and a stronger, more astringent, earthy, sharp, and citrusy flavor. The long pink stalks and tips on the root make Galangal easy to identify. Khaa, which means Galangal in Thai, is an essential ingredient in Tom Khaa, a Thai soup with a distinct, very Thai flavor. Galangal is also used in Tom Yum and curry pastes.