Galangal Recipe

Prepare ingredients

Peel the galangal and ginger with a small knife or spoon. Thinly slice the galangal into 1/16–1/8 inch (1.5–3 mm) slices so it will release flavor quickly. Thinly slice the ginger, shallot, mince the garlic, and bruise the lemongrass stalks by hitting them with the back of a knife and then smashing the ends to release oils.

Lightly sauté aromatics

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the shallot and garlic and sauté until fragrant and just starting to soften, about 1–2 minutes. Add the sliced galangal and ginger and continue to sauté for another 1–2 minutes to bloom their flavors; do not brown.

Simmer into broth

Add the bruised lemongrass, torn kaffir lime leaves (if using), and 4 cups water or stock to the saucepan. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer uncovered for 20 minutes to extract the galangal’s aromatic oils and flavor.

Season and finish

After 20 minutes, taste the broth and season with 1 teaspoon salt and 1/4 teaspoon black pepper. If using the optional finishing ingredients, remove from heat and stir in 1 tablespoon lime juice. Skim and discard the lemongrass and kaffir lime leaves and fish out the thicker galangal slices if you prefer a smoother broth. Adjust salt to taste.

Ladle the galangal-infused broth into bowls and garnish with chopped cilantro and sliced red chili if desired. The broth can be used as a base for soups (e.g., Thai-style soups), as a poaching liquid for fish or chicken, or cooled and refrigerated for up to 3 days or frozen for up to 1 month.