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Galangal is one of the key ingredients South East Asian, a member of the rhizome family ( along with Krachai, Tumeric and Ginger )
Although it looks like and some books may tell you to substitute with ginger the two are worlds apart ( bit like when old cookbooks say substitute fresh coriander with parsley ) Galanal has a thin creamy pink tinged skin that can be almost scraped off and a totally unique aroma....infact i'm scratching a fresh piece i picked up from Chinatown right now ( 85p for 3 finger sized pieces ) and it has a strong citrus, comphor aroma.
If you do manage to find some but dont think you'll use it all then slice it thin, dry and grind in a spice grinder ( i use a coffee grinder ) apart from fresh bottled is probably the next best, then i suppose as a last resort ginger.
T. 
