Galangal is a rhizome with culinary and medicinal uses.It is used in various oriental cuisines (e.g in Thai cuisine Tom Yum soups,Vietnamese Huenian cuisine and Dtom Kha Gai,and throughout Indonesian cuisine and in Soto). Though it is related to and resembles ginger, there is little similarity in taste.It has a citrusy, earthy aroma, with hints of pine and soap in the flavor.A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia.