30-Minute Tom Kha Gai

Ingredient Spotlight

Galangal

A rhizome related to ginger used widely in Thai, Indonesian and Malaysian cooking; it has a sharper, piney, citrusy and slightly peppery aroma and a firmer, woodier texture than ginger. Fresh galangal appears in the parentheses of the list as an optional swap for ginger and can be found at Asian markets, some larger supermarkets or in frozen/dried form. Substitute: use fresh ginger with a little lime zest (or a touch of ground galangal if you can find it); the flavor will be similar but not identical.

Ingredient Spotlight

Lemongrass stalks

The lower stalks of a tall citrus-scented grass used in Southeast Asian cuisines (Thai, Vietnamese, Cambodian) that lend bright lemony, slightly floral and herbal notes to soups and curries. Fresh stalks are sold at Asian markets, many supermarkets, and as jars of paste; bruise or smash the trimmed stalks to release the oils and remove the tough outer layers before cooking. Substitute: finely grated lemon zest (or lemon zest plus a little grated ginger or lime zest) or store-bought lemongrass paste.

Ingredient Spotlight

Fish sauce

A pungent fermented condiment made from anchovies (or other small fish) that's central to Thai, Vietnamese and other Southeast Asian cuisines, providing intense salty umami and a slightly funky backbone. It's widely available in grocery and Asian markets; use sparingly since the aroma is strong but it mellows and blends into cooked dishes. Substitute: combine soy sauce (or tamari/coconut aminos) with a splash of lime juice and a small amount of anchovy paste or Worcestershire sauce to approximate the savory depth.