Using Galangal

• Galangal root looks somewhat similar to ginger, but its flavor is more tart and flowery, and its texture is chewier. Although galangal's flavor isn't precisely the same as ginger's the two roots are more similar than different and few seasonings are as similar to ginger as galangal. When substituting galangal for ginger in a Thai coconut soup, slice it into large, easily recognizable pieces rather than grating it into shreds. Remove the slices once your soup is fully cooked.

Other Coconut Soup Flavors

• Thai coconut soup offers a wealth of rich, savory flavors. When making the soup without ginger or galangal, season it without unnecessary restraint so the other flavors can step up and mask the absence of ginger. Thai fish sauce will add pungent umami, and lemongrass and kaffir lime leaves will add some of the same flowery aromatic quality as galangal. A fully flavored chicken stock will add additional depth, and garlic and shallots also contribute savory layers.

Balancing Coconut Soup Flavors

• Thai coconut soup gets its rich creaminess from coconut milk, and balances this richness with the acidity of lime. It gets saltiness from fish sauce or soy sauce, and some recipes add some sugar to balance the tartness and saltiness. Lemongrass, lime, garlic, shallots and chicken stock add additional background flavors. When making Thai coconut soup without ginger, taste and adjust often to ensure that each of these flavors is present but none predominates.

Thai Curry Paste

• Thai curry paste is a seasoning blend often used in Thai recipes including Thai coconut soup. It is available in gourmet retailers and Asian groceries, and you can also make your own. Commonly used ingredients include shrimp paste, garlic, shallots, lemon grass, coriander, cumin and the red or green chilies that give it its characteristic colors. Thai curry paste also often includes galangal so if yours lists it as an ingredient, the spice mix can help to stand in for ginger.