10 Ways with Galangal

created by ckbk

Although this rhizome is related to and somewhat resembles ginger, it has a thinner skin and pinkish color and, most importantly, a very distinct flavor – more sour and far less spicy than ginger, with an aromatic, pine-resin scent. It's an essential ingredient in a lot of Southeast Asian cooking, particularly Thai and Indonesian, and is perhaps most familiar to some as one of the main ingredients in Thai Tom Kha Gai soup ("kha" is galangal's Thai name). While it can be found in dried or powdered form, fresh or frozen is the most flavorful. Here we've gathered recipes for dishes using galangal from around Southeast and East Asia, plus a surprise chocolate-galangal cookie recipe.