Galangal is a
rhizome of plants in the ginger family
Zingiberaceae, with culinary and medicinal uses originating in
Indonesia. The rhizomes are used in various Asian cuisines (for example in
Thai and
Lao tom yum and
tom kha gai soups, Vietnamese
Huế cuisine (tré) and throughout
Indonesian cuisine, for example, in
soto). Galangal is related to and resembles
ginger. While ginger tastes a little like galangal, most cooks who use both rhizomes would never substitute one for the other and expect the same flavor.