There is a flavor that I like ... not much help, is it?
It seems that if they substitute out the galanga for a cheaper spice root, and use dried mushrooms, the flavor is just ... off.
The recipe for Tom Kah Gai from Bangkok City Thai, on Greenville Ave in Dallas, is the standard that I like. And even then one can tell that the flavors were not mixed well ...
So can I ask directly: “Do you use galanga root and fresh mushrooms,” or will they tend to fib on that stuff?