Galangal and ginger may look alike, but they do not taste the same. Galangal is a familiar aromatic in Thai soups and pastes, with a sharper, piney and citrus-like profile.
In the kitchen
Fresh galangal is firm and pale inside with a distinctive clean aroma. Ginger is easier to find and has more familiar warmth. Slice galangal thinly across the grain for broth, or chop and pound it for curry paste.
Pairing and practical tips
Ginger can provide warmth when galangal is unavailable, but will not reproduce its flavor. Use less at first and rely on the recipe's other citrusy aromatics for balance. Taste the complete dish before adjusting.
Thai recipes vary by region, household and available ingredients. Taste as you cook and adjust seasoning in small steps.
Keep exploring
Continue with related guides or browse all Thai food stories.