The galangal, original from southern China and Thailand, is also known as “Thai ginger” or “Lao ginger.”
Its flavour, although similar to ginger, is stronger, spicy and citrus. It’s a mixture of bitter, sour and spicy flavours.
Widely used in Asia as spice, this Galangal Seasoning Paste is perfect for sautéing. Contains 2 individual 15g sachets.
Galangal 70%, water, vinegar, sunflower oil, salt, sugar, acidity regulator: citric acid, thickener: xanthan gum.
Store in a cool, dry place. After opened keep refrigerated.
Tom Yam Soup Recipe: In a pan, Pour 500ml of boiling water. Add 1 cube of chicken broth. Add 2 small (whole) shallots, 2 kaffir lime leaves and 2 red chilli peppers. Add 100g of mushrooms in quarters. Let it cook some time. Add 10 shrimp without a head. Bring to a boil. Add 70g Tom Yam pasta, 1 sachet of galangal pasta and 1 tablespoon of fish sauce. Let it cook. Add 1 tablespoon of lime juice, garnish with fresh coriander and serve in individual bowls.
To sauté or add to your Thai soups.
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Rua Quinta dos Álamos n.º 3
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