What Can I Substitute for Galangal?

You're pounding or blitzing a Thai red, green or yellow curry paste and the recipe lists galangal with lemongrass, chilli and shallots.

• jarred galangal paste — 10 g for every 10 g fresh galangal (3 tsp)
• fresh ginger with lime zest — 10 g ginger plus the zest of half a lime for every 10 g fresh galangal

Jarred paste keeps the citrus-pine aroma, the peppery bite and the bulk a paste needs, and it blends in without extra work. Ginger with lime zest gives the heat and the fibrous body, and the zest puts back some of the citrus lift, though the piney camphor note will be missing.

You're simmering slices of galangal in a broth for tom yum, a noodle soup or a stock, and they get fished out or left in the bowl.

• dried galangal slices — 5 g for every 10 g fresh galangal
• fresh ginger with lime zest — 10 g sliced ginger plus a wide strip of zest from half a lime for every 10 g fresh galangal

In a broth galangal only has to infuse its aroma and bite, not add body, so dried slices do the main job well with no soaking needed. Sliced ginger with a strip of lime zest is the fallback, giving warmth and some citrus but a rounder, sweeter broth.

You're adding a little grated galangal to a stir-fry, a marinade for chicken or pork, or a dipping sauce.

• jarred galangal paste — 10 g for every 10 g fresh galangal (3 tsp)
• fresh ginger — 10 g for every 10 g fresh galangal

Here galangal is one aromatic among garlic, chilli and sauces, so jarred paste covers it easily and fresh ginger gives the heat and bulk while only shifting the flavour towards warm and sweet rather than piney.

You're making a rendang, a satay marinade or a dry rub where the galangal is cooked for a long time with other spices.

• ground galangal — 2 g for every 10 g fresh galangal (1 tsp)
• dried galangal slices — 5 g for every 10 g fresh galangal

Long cooking and strong spices hide the loss of galangal's fresh citrus top note, so ground galangal bloomed in oil gives the peppery bite and earthy aroma, and soaked, pounded dried slices add flavour that holds up over hours of simmering.

You're making tom kha gai, the coconut soup named after galangal, where its sharp, piney aroma is the main flavour.

• dried galangal slices — 5 g for every 10 g fresh galangal

Nothing really replaces it here.

The citrus-pine aroma is the point of this soup, and only galangal itself provides it; dried slices come closest but taste woodier, and ginger turns it into a different, sweeter coconut soup.

Your curry or soup tastes like a ginger stir-fry, warm and sweet rather than sharp and fragrant.

Why: Fresh ginger on its own supplies the heat but none of galangal's citrus-pine aroma.

Fix: Stir in finely grated lime zest, a bruised stalk of lemongrass or a torn makrut lime leaf and simmer for a few minutes to bring back some sharp citrus top note.

Your clear broth has turned cloudy and there is a gritty brown sediment in the bowl.

Why: Ground galangal or ground ginger was stirred straight into the liquid instead of being bloomed in oil.

Fix: Pour the broth through a fine sieve lined with a clean Chux or muslin, and next time fry ground spices in oil first or use dried slices for soups.

The dish tastes harsh, bitter and almost medicinal.

Why: Too much ground galangal was used, often because an Australian 20 ml tablespoon was used where the recipe meant a 15 ml one or because ground was swapped one-for-one with fresh.

Fix: Add more coconut milk or stock to dilute it and balance with a little palm sugar and lime juice, and next time use about 2 g ground for every 10 g fresh.

The finished curry tastes too salty or slightly sour.

Why: Jarred galangal paste is preserved with salt or acid, and the recipe's full measure of fish sauce or lime juice was added on top.

Fix: Add more coconut milk, vegetables or a pinch of palm sugar to soften it, and next time hold back some fish sauce and lime until you have tasted the curry.

Is galangal the same as ginger?

No, galangal is a related rhizome from the same plant family, but it tastes quite different. Galangal is sharp, piney and citrusy with a camphor edge, while ginger is warmer and sweeter. Galangal is also much harder and more fibrous, so it is usually sliced or pounded rather than grated finely.

Can I leave galangal out of tom yum?

You can, but the soup will lose part of its fragrance and taste flatter. Lemongrass, makrut lime leaves and lime juice still carry plenty of citrus, so tom yum survives the loss better than tom kha does. If you have dried galangal slices, drop a few into the simmering broth instead.

How do I measure galangal if my recipe uses tablespoons?

Check where the recipe comes from before you measure, because an Australian tablespoon is 20 ml and a UK, NZ, US or Canadian tablespoon is 15 ml. The difference matters most with ground galangal, where too much quickly tastes harsh and medicinal. Weighing is safer: a piece of fresh galangal about 2.5 cm long weighs roughly 10 g, and about 2 g of ground galangal replaces it.

Do you need to peel galangal?

Young galangal with thin, pinkish skin does not need peeling, but older rhizomes with thick, tough skin are better peeled. For slices that simmer in a broth and get fished out, a scrub is usually enough. For curry paste, peeling gives a smoother result.

Can you freeze fresh galangal?

Yes, galangal freezes well and keeps its aroma better than it does sitting in the fridge for weeks. Slice or grate it first, or freeze it whole and slice it while still partly frozen, because the thawed rhizome is hard to cut. Frozen pieces can go straight into a soup or a food processor.

Can I use galangal in place of ginger?

Sometimes, but it will change the dish, because galangal is sharper and more resinous than ginger. It works in Southeast Asian stir-fries and soups, but it is not a good match for baking or for Chinese and Indian dishes where ginger's sweet warmth is wanted. Start with a little less than the ginger called for and taste.