Galangal

The recipe says: “3 slices of fresh galangal.” You look at the ginger sitting in your vegetable drawer and think: well, they’re in the same family, it’ll probably work. Stop. That does not work. Or rather: it works, but your dish will end up tasting like something completely different. Because galangal is not ginger. Not even a little bit. It is an entirely different beast that just happens to look somewhat similar.

Here is absolutely everything you need to know about galangal (often sold as ‘laos’ in the Netherlands): what it is, why it is practically irreplaceable in certain dishes, where you buy it in the Netherlands (including a frozen-aisle tip that will change your life), and how to best substitute it if you really have to.

What actually is galangal?

Galangal — widely known in the Netherlands by its Indonesian name laos, or in Thai as kha — is the rhizome of the Alpinia galanga plant. Yes, it belongs to the exact same botanical family as ginger (Zingiberaceae), but it is a completely different genus. That is a bit like saying a wolf and a fox are both canines — true, but you really don’t want to mix them up in your backyard.

In Indonesia it is called laos, in Thailand kha, in Malaysia lengkuas. The rhizome is pale yellow to ivory white with distinct pink-brown rings. And the very first thing you will notice when you put a knife to it: it is rock hard. Where ginger is soft, juicy, and easy to grate, galangal is woody, dense, and heavily fibrous. Forget your microplane — it will destroy it.

Galangal vs. ginger: the massive misunderstanding

A lot of Western recipe sites casually write: “Galangal is Thai ginger, just replace it 1-to-1.” This is culinary nonsense. Let’s dissect the real difference:

Ginger (Zingiber officinale)

• Flavor: Warming, sharp, juicy, earthy, slightly sweet
• Scent: Warm, spicy, enveloping
• Sensation: A deep heat in your stomach and throat

Galangal (Alpinia galanga)

• Flavor: Fresh, sharp, resinous, peppery
• Scent: Pine forest, citrus, eucalyptus, distinctly medicinal
• Sensation: A cooling, clearing sensation in your nose and sinuses

The difference comes down to chemistry: ginger works with gingerol and shogaol (which create heat), while galangal is packed with 1,8-cineole (eucalyptol) and pinene (the scent of pine needles). Where ginger brings warmth to your stomach, galangal opens your nasal passages with a cool, ethereal freshness. It truly is a completely different flavor profile.

And then there is the Kencur confusion

At the local toko, you might also run into kencur (Kaempferia galanga, sometimes called lesser galangal) — a small, round, dark root with an intense camphor and medicinal scent. This is yet another different herb (often pounded with toasted candlenuts (kemiri) in Javanese pastes). Do not mix them up, unless you want your rendang to taste like cough drops.

Fresh Galangal Root vs. Laos Powder vs. Krachai (Fingerroot): Conversion Chart

Whether you are staring at a jar of laospoeder in the spice aisle at Albert Heijn or Jumbo, or sorting through rhizomes at an Asian toko, this conversion chart shows exactly how fresh galangal, dried laos powder, and krachai (fingerroot) compare:

Form / Rhizome	Conversion for 1 tbsp Fresh Galangal (2–3 slices)	Flavor Profile & Texture	Best Culinary Application
Fresh or Frozen Galangal Root (Alpinia galanga / Verse Laos)	2–3 coins (approx. 10–12g) or 1 tbsp minced/pounded	Crisp, resinous, pine-needle, citrus, and cooling eucalyptus	Essential in Tom Kha Gai, Thai Massaman Curry, Indonesian Beef Rendang, and Thai curry pastes
Galangal Powder (Laospoeder at Albert Heijn & Jumbo)	1 slice fresh galangal (3–4g) = ½ tsp laos powder (use 1 to 1.5 tsp powder for 3 slices)	Earthy, woody, and warm; lacks the volatile citrus-pine top notes	Works well in wet Indonesian bumbu pastes for Authentic Nasi Goreng or braised stews; turns clear Thai broths cloudy
Krachai (Boesenbergia rotunda / Fingerroot / Temu Kunci)	Not a 1:1 swap for galangal (emergency krachai substitute: ½ part fresh galangal + ½ part ginger + strip of lemon peel)	Slender, finger-like roots; earthier, herbal, and mildly camphorous	Used specifically in Javanese sayur bening and Thai jungle/fish curries (Gaeng Pa / Kanom Jeen)
Fresh Ginger + Lime Zest (Supermarket Emergency Swap)	1 tbsp grated fresh ginger + ½ tsp grated lime or lemon zest	Sharp and warming with added citrus terpenes	Best supermarket rescue for stir-fries, curry pastes, and Quick Miso Ramen

Where to buy galangal in the Netherlands?

At the supermarket

Albert Heijn sometimes sells fresh galangal (labeled as laos) in small 75g plastic trays at their larger locations. Honestly? The quality is highly inconsistent — often dried out or quickly molding inside the plastic. The fresh meal kit for “Tom Kha Kai” usually contains a decent fresh piece, though.

What you will usually find in the spice aisle: galangal powder (laospoeder, dried) from brands like Verstegen, Conimex, or Kokki Djawa. It works well in stews and spice pastes, though it is not suitable for clear soups.

Jumbo offers similar options: the dried powder is widely stocked, while fresh galangal is typically limited to larger branches.

At the toko (your best friend)

Amazing Oriental, Dun Yong, or your local independent Asian supermarket is the place to be. Here you will find:

• Fresh rhizomes in the produce section — large, crisp, and juicy
• Frozen sliced galangal — the most practical freezer staple

The freezer tip that changes your life

Head to the freezer section of the toko and look for bags of Frozen Sliced Galangal (usually 250g or 500g). These are pre-cut slices of galangal that you can toss straight into your soup or rendang while still frozen. Three slices straight from the freezer, into the pan, done. The rest of the bag stays good for a year.

No more moldy pieces rotting in your vegetable drawer. No more special trips to the toko on a rainy Tuesday evening. This is the smartest toko product that almost nobody knows about.

In which dishes is galangal absolutely essential?

Tom Kha Gai — The acid test

The name literally gives it away: Tom = soup, Kha = galangal, Gai = chicken. Without galangal, you literally do not have Tom Kha. You just have chicken soup with coconut milk. Tasty, sure, but an entirely different dish.

Rendang

In the bumbu (spice paste) of a proper authentic Indonesian beef rendang, the resinous freshness of the galangal cuts right through the heavy fat of the coconut oil and the beef. Without galangal, your rendang becomes flat and one-dimensionally heavy.

Soto Ayam

The incredibly fragrant Indonesian chicken soup where galangal gently simmers in the broth alongside lemongrass (sereh), makrut lime leaves (djeroek poeroet), Indonesian bay leaf (salam), and turmeric.

Thai curry pastes

Green, red, and Thai Massaman Curry pastes heavily rely on fresh galangal to provide their signature herbal backbone alongside savory fish sauce. Likewise, in a freshly pounded Indonesian bumbu — such as in our Authentic Nasi Goreng (No Packets) — a thumb of fresh galangal brings unmistakable citrus-pine brightness.

How to substitute galangal?

Substitute 1: Fresh ginger + lime zest (The best fresh match)

Ginger provides the necessary root structure and pungency. The lime zest injects those crucial missing citrus and terpene aromas that make galangal so unique.

For 1 tablespoon of chopped fresh galangal (or 3 slices):

• 1 tbsp fresh ginger, finely minced or grated
• ½ tsp freshly grated lime zest (or lemon zest)
• Optional for stews: a tiny pinch of ground white pepper

Substitute 2: Galangal powder (Laospoeder)

It is 100% the actual plant, but the drying process destroys all the fresh essential oils. What remains is earthy, woody, and warm.

Ratio:

• 1 teaspoon of galangal powder = 1 tablespoon of chopped fresh galangal (or 2-3 fresh slices / a 2-3 cm piece)

Works excellently for: heavy stews and pastes (rendang, bumbu, curry pastes, sayur lodeh). Works terribly for: clear, fresh soups (Tom Yum, Tom Kha). It makes the broth cloudy and tastes undeniably dusty.

Substitute 3: Lemongrass + extra ginger

In soups, tossing in an extra bruised stalk of lemongrass (sereh) replicates the fresh, woody citrus vibe of galangal surprisingly well.

Ratio: 1 stalk of bruised lemongrass + 1 thick slice of fresh ginger per 2 slices of missing galangal.

What if you just leave it out?

• In rendang or a bumbu: Not a disaster. Increase the ginger and lemongrass by about 20%. The deep caramelization of the coconut and beef will catch the slack.
• In Tom Kha Gai: Stop. Do not make it. Without galangal, it simply is not Tom Kha. Make Tom Yum instead (where lemongrass is the undisputed star) or postpone the dish until you have visited the toko. Seriously.

The comparison table

Substitute	Flavor Match	Best Used For	Suitable for Soups?
Ginger + lime zest	★★★★☆	Curries, stews, bumbu	★★★☆☆
Galangal powder	★★★☆☆	Rendang, curries, bumbu	★★☆☆☆ (turns cloudy)
Lemongrass + ginger	★★★☆☆	Soups, broths	★★★★☆
Leave it out	★☆☆☆☆	Rendang (emergency only)	❌ Never in Tom Kha

Tips from the home cook

• Peel it or not? Young galangal with pink shoots: just scrubbing it clean is enough. Old, woody galangal: use a sharp knife to slice away the tough outer skin (a peeler won’t work).
• Never eat it raw. Galangal is way too hard and fibrous to eat raw. Slice it and simmer it in soups (fish the slices out before serving, just like bay leaves), or pound it into a fine paste in a heavy mortar for your spice blends.
• Always freeze it. Buy an extra root at the toko, slice it up, and throw it in the freezer. It keeps perfectly for up to a year.
• Galangal is not ginger is not kencur. Three roots, three flavors, three different applications. Do not mix them up.

Frequently Asked Questions

Is galangal the same as ginger?

No. They are related (they belong to the same plant family), but they are different plants with completely different flavor profiles. Ginger is warm and sharp; galangal is fresh and resinous with a distinct pine forest aroma. You can use ginger as an emergency substitute, but you really need to add lime zest to mimic the missing citrus notes.

How much galangal powder equals fresh galangal?

1 teaspoon of galangal powder replaces about 1 tablespoon of chopped fresh galangal, or roughly a 2-3 centimeter piece. The powder is much more concentrated but severely lacks the fresh essential oils.

Can you freeze fresh galangal?

Yes, and you absolutely should. Slice the root into manageable pieces or thin slices and freeze them in a ziplock bag. You can throw frozen slices straight into a hot pan or boiling broth — no need to defrost them first.

Do you need to peel galangal?

For young, lightly colored galangal with pink shoots: no, a quick scrub under the tap is sufficient. For older, highly woody pieces with a thick outer layer: yes, carefully slice the outer skin away with a sharp knife.

What is the difference between galangal and kencur?

Galangal (Alpinia galanga) is large, pale yellow, and tastes fresh and citrusy. Kencur (Kaempferia galanga) is very small, round, dark, and tastes intensely medicinal, like camphor. They are completely not interchangeable. Kencur is used very specifically in certain traditional Javanese dishes and spice pastes.

Why doesn’t Albert Heijn sell fresh galangal?

Larger branches sometimes carry it (look for verse laos), but stock varies by store and freshness can be inconsistent. Dried galangal powder is widely available in the spice aisle. For fresh or frozen sliced galangal, an Asian supermarket (toko) is the most reliable option.