Galangal Root Powder (1.7 oz)

Galangal Root Powder
(1.7 oz)

Regular price $6.50 Sale price $6.47 Save $0.03

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Galangals are spicy, ginger-like roots used extensively in south-east Asian cookery. It has a peppery ginger flavor. They are used in fish dishes, soups, and pungent curries of all kinds. It also tastes a good with/in chicken, seafood, coconut-based sauces, and lamb. Galangal is widely used in Thailand where it almost replaces gingerroot as a spice. Galangal root can be ground, peeled, or shredded for culinary use.With similarities to ginger in culinary applications, you will find that galangal is a main ingredient in making those famous tantalizing Thai curry pastes. The paste is also used to add flavor to seafood and meat dishes. In fact, galangal is frequently used in combination with garlic, chile, ginger and lemon or tamarind in many fish and shellfish southeast Asian recipes. Galangals have been used in Europe and Asia as an aphrodisiac and medicinally as a carminative to relieve nausea, flatulence, dyspepsia, rheumatism, catarrh and enteritis. It contains tonic and antibacterial properties that are much sought after for making homeopathic medicine in India.
Thai Coconut Soup
Servings 2 bowls
3 cups Coconut milk
1 cup Chicken stock
1 Boneless chicken breast, cooked and sliced lengthwise
1 Can of straw mushrooms, drained and halved
2 1/2 tsp Galangal powder
1 Stalk lemongrass, thinly sliced
2 - 3 Tbsp Fish sauce
4 Kaffir lime leaves
2 - 3 Tbsp Lime juice
1 handful of chopped coriander
In a large pot, heat the coconut milk and stock to a simmer. Add the chicken, mushrooms, galangal and lemongrass. Simmer for about 5 minutes. Add the fish sauce and kaffir lime leaves, and simmer 2 to 3 more minutes. Turn off the heat and add the lime juice. Adjust the seasoning by adding more fish sauce and/or lime juice. Garnish with the coriander.
Serve while warm!