Galangal

Interesting stuff...

It's one of the main flavours in Thai soups like Tom Kaa Gai.

I get it from a local Vietnamese store on Mare St, East London. It looks very similar to ginger roots.

It's also called Siamese Ginger. In Thailand they call it 'Khaa'.

I sometimes make stocks for soups/ramens by bunging a couple of inches of chopped galangal, 2 sticks of lemongrass, lots of garlic, a chopped lime & some fresh red chillies into some chicken stock, and simmering for 20mins. It smells and tastes incredible. Strain it, then add noodles, left over meat or fish, bean sprouts & more chillies if you're hardcore... oh and another squeeze of lime juice.. Wow.