Galangal is a rhizome with culinary and medicinal uses, best known for its appearance in Southeast Asian cuisine. It resembles ginger in appearance. However, it tastes little like ginger; in its raw form, it has a soapy, earthy aroma and a pine-like flavor with a faint hint of citrus. It is available as a powder from vendors of Oriental spices and also available in whole, cut or powdered from vendors of herbs.
Lemon grass is widely used as an herb in Asian cooking. It has a citrous flavour and can be dried and powdered, or used fresh. It is usually finely sliced and added to recipes or it may also be bruised and added whole as this releases the aromatic oils from the juice sacs in the stalk.
In my humble opinion, there are no sufficient substitutes for galangal or lemon grass in this recipe.
Measurements are approximate.
1 lb white fish (I used pollock)
olive oil
2 cups chicken broth
1 can coconut milk
1 tablespoon galangal, julienned
1 tablespoon lemon grass, thinly sliced
¼ cup cilantro leaves, divided
1 jalapeno pepper, thinly sliced
4 tablespoons fish sauce
fresh lime juice from two limes
1 tomato, diced
In a medium saucepan, bring the broth to a simmer. Add the galangal, lemon grass, cilantro, jalapeno, fish sauce and lime juice, and bring back to a simmer.
Meanwhile, heat a large pot on medium high. Add a little olive oil to coat. Add the fish to the pot, and cook for about five minutes per side. Add the broth and the coconut milk to the pot with the fish, and bring back to a gentle simmer, and cook for about five more minutes (or until fish is just cooked).
Garnish soup with additional cilantro and diced tomato if desired.
Information adapted from Wikipedia, recipe from my recipe box.
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Comments: 31
Thai for happy to meet you here!
I lived in Thailand for a bit and still regularly eat Thai food now that I am back home.
Original Thai food in Thailand is so much more pungent than what you get at home. I go to the place where the "restaurants" serve Thai construction workers and Thai expats. At least there I get to eat the "real stuff".
Andrew, thank you for your comments. What about it makes it more pungent? Is there something that is missing from this recipe? Please weigh in, I appreciate all feedback in regard to making the ethnic food that I cook more AUTHENTIC.
I ate insects while in Mexico. Of course, I wasn't told that that's what they were. They were delicious!
She told me in Thai and I didn't understand and continued to look into the bowl. When I realized that she was eating fried black ants, I shuddered so hard it was visible and she laughed at my stupidity.
Your guests might not eat them but you can tell them that that is the way they do it in Thailand. Use exotic leaf if you cannot get the real stuff, just don't use the regular salad veg.
Andrew, what leaves would I use?
Never know if you like it til you try, William
Me too, Amanda!
When you eat original authentic Thai food it gives you a kick and an uplift. Amazing stuff, it lifts your spirits. Even though I am not in Thailand any more, I still try to get my high once a week.
Mint - http://ukrspice.kiev.ua/spices/mint.jpg
Bean Sprouts - http://www.foodreference.com/assets/images/sprouts_03.jpg
remember not to pluck out the leaves! I think that your guests might be able to stomach these.
If you like cooking Thai food
Try this website.
It has online how to Thai cooking videos for free
http://www.thaifoodtonight.com/thaifoodtonight/recipes.htm
Thank you, Ernie. I will check that out!
It's quite yummy, altohugh my favourite is Thom Kha Gai. Please consider posting this to my group, <a rel="nofollow" href=http://everythingthai.gather.com/>Everything Thai</a>.