The three aromatics that appear in almost every Thai curry and soup — how to identify, use, and appreciate them.
Used whole (bruised for soups), finely sliced (for salads), or pounded into paste; the citrus-grass scent is unmistakable; peel away the outer layers to reach the pale inner core.
Similar to ginger in appearance but completely different flavour — more medicinal, piney, slightly earthy; not a substitute for ginger; used whole in soups, pounded in paste.
The double-lobed leaf is used in curries and salads; the rind (not juice) is used in curry paste; the juice is too bitter for cooking — the leaves are irreplaceable.
All three available at most Bangkok supermarkets and markets — Or Tor Kor has the best quality; lemongrass and galangal travel well in checked luggage.
None of the three have a genuinely good substitute — dried versions exist but lack the oils that make the fresh aromatics distinctive, so it's worth seeking out fresh where possible.