Cooking Tips with Shea Moss – What is Galangal?

It is a member of the ginger family that is used extensively in Thai and other southeast Asian cooking. It differs from other gingers in both consistency and smell, with a non-fibrous texture and fragrance similar to balsa wood. Listen to the pronunciation here:

https://www.merriam-webster.com/dictionary/galangal

You can use it sparingly to lighten very strong flavors, such as reconstituted dried honey mushrooms or in a fresh shitake stir-fry. It is an excellent foil for gamey foods and makes excellent bolete or chicken stock. Simply cut a 1” slice and simmer with soup for a clean-tasting broth. Remove it from the dish after cooking, as galangal is not meant to be eaten but is a flavor enhancer (like a bay leaf ).

I have not tried it with tomato based soups, but it works well with 'Magical Leek' soup base (vegan) as described in the book French Women Don't Get Fat. You can purchase galangal at TinTin Market on Bollinger and Blaney in Cupertino, Lion Foods on Tully and King in San Jose, and sometimes at Staff of Life in Santa Cruz.