The perfume-like scent and flavor of the Galangal root is characteristic for many Thai curries and spicy soups. The rhizomes are used in various Thai and Lao dishes, including tom yum and tom kha gai soups. Though it is related to and resembles ginger, there is little similarity in taste.

In its raw form, galangals have a stronger taste than common ginger. They are available as a whole rhizome, cut or powdered. The whole fresh rhizome is very hard, and slicing it requires a sharp knife. In Thai language, galangal is called "Kha".

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