Galangal is a relative of ginger and is used in many Asian cuisines, and especially Thai recipes like panang curry and fish soups.
Almost any whole fish can be cooked with this method but snapper is particularly good with the Thai flavours. If you can find it, try fresh galangal in place of the ginger, the flavour is unique.
If you don't feel like tracking down galangal, lemongrass and kaffir lime leaves you can get close to an authentic tom ka gai with these ingredients.
Thai yellow chicken curry or 'Gaeng Kari Gai' is a sweet coconut based curry with lemongrass, galangal, garlic and shrimp paste all contributing to the sauce.
This is a typical Thai chicken soup. I like the thick spicy coconut broth with hints of lime, lemongrass and galangal.
This is a popular Thai spicy and sour soup known as 'Tom Yam Goong'. The broth is built up with ingredients like lime leaves, lemongrass and galangal with the prawns being added just in time to be cooked and immediately served.
This is a Malaysian spicy soup featuring mackerel. It uses a lot of Asian flavourings like lemongrass, galangal, shrimp paste, Vietnamese mint and chilli.
A rich stock is created with galangal, lemongrass, lime leaves and fish sauce, this is used to cook the trout.
A quick and simple Thai chicken soup that does not require any exotic ingredients like galangal. So good and so warming!