Galangal is the first cousin of ginger and has a mild, peppery flavour. It is also known as Thai ginger.
Many Thai recipes use thin slices cut across the section of the root to give a heady aroma to broths – they float on the surface decoratively and you have the choice to eat them or merely enjoy the smell.
Galangal is also one of the spices which powers green curry.
The soups of South-East Asia are all united by their punchy flavours, spicy elements and use of fresh herbs, fish and meat. This laksa is a really authentic version, but if you're short of time, use a ready-made paste.
Easy, authentic and full of Eastern flavour, this curry consistently appears in your top 10 favourites on the site and it's obvious why. Try it and see!
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