Skip to Content


This post may contain affiliate links. This means that if you make a purchase, I may receive a small commission at no extra cost to you. View my disclosure policy for details. Thank you for your support!
fresh galangal

Galangal is a cousin to ginger and is quite popular in SouthEast Asian cooking. You can find it in dishes such as Thai Coconut Chicken Soup (Tom Kha Gai) where galangal is a key ingredient.

Even though galangal and ginger look very similar, they taste very different from each other. Galangal has a sharp, woodsy flavor, while ginger has a warm, spicy fragrance. Galangal is also much more fibrous and tougher than ginger; not very pleasant when bitten into.

You should not substitute ginger for galangal unless specifically stated in the recipe.

It is usually sliced, added to a dish early in the cooking process to infuse its flavor, then removed just before serving.

sliced galangal

Tom Kha Gai (Thai Coconut Chicken Soup) | Wok & Skillet

Sunday 21st of June 2020

[…] 3 cups (two 13.5oz cans) of coconut milk into a pot. Add 6 slices of fresh galangal and 3 stalks of lemongrass (cut into 2-inch pieces), then set the pot on your stove over medium […]

Quick and Easy Tom Yum Soup - Wok & Skillet

Sunday 24th of May 2020

[…] 2 stalks of lemongrass (halved) and 3 slices of galangal to the chicken stock (or water). The galangal slices should be about 1/8-inch […]

Thai Tom Yum Paste Recipe - Wok & Skillet

Thursday 16th of April 2020

[…] inch galangal […]

Thai Yellow Curry Paste - Wok & Skillet

Monday 24th of June 2019

[…] inch galangal, grated (or substitute with equal amount of ginger if you don’t have access to […]

Thai Red Curry Paste - Wok & Skillet

Saturday 22nd of June 2019

[…] inch galangal, grated. (If you are not able to find galangal at your local Asian supermarket, you may substitute […]