I managed to make a trip to the Asian shop yesterday. My freezer is now full of galangal, lemongrass, kaffir lime leaves and Thai chili. It's handy to have them in stored, so that I can make this tom kha gai or tom yam goong whenever I want.
Galangal is from the ginger family, but its taste and flavour are very unique and different from ginger. Some recipes suggest substitute galangal with ginger, but I think the soup would turn out completely different. After all, the name kha in Thai means galangal, and that's one of the key ingredients of this soup. If you wish, you can add some sliced mushroom, or bamboo shoot. But for this recipe, I'm making it with just plain chicken.