Som Tum Recipe
Thai · Salad · 20 min total
Som Tum is a vibrant and spicy Thai green papaya salad that balances sweet, sour, salty, and spicy flavors. This refreshing salad is perfect as a light meal or side dish.
20
min prep
min prep
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 small green papaya (about 1 lb), peeled and shredded
- 2 cloves garlic, minced
- 2-3 Thai bird's eye chilies, finely chopped (adjust to taste)
- 1 tablespoon palm sugar or brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon tamarind paste (optional, for extra tang)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup green beans, cut into 1-inch pieces
- 2 tablespoons roasted peanuts, roughly chopped
- 2 tablespoons dried shrimp (optional)
- Fresh cilantro and lime wedges for garnish
Instructions
- In a large mortar and pestle, pound garlic and chilies into a coarse paste.
- Add palm sugar, fish sauce, lime juice, and tamarind paste (if using). Stir to dissolve sugar.
- Add shredded green papaya and gently pound and toss with a spoon to incorporate the dressing. The papaya should soften slightly but remain crunchy.
- Add cherry tomatoes and green beans. Lightly pound to bruise the tomatoes and beans, then toss.
- Fold in peanuts and dried shrimp (if using). Taste and adjust seasoning with more lime juice, fish sauce, or sugar as needed.
- Transfer to a serving plate. Garnish with cilantro and lime wedges. Serve immediately.
Tips
- For a milder version, remove seeds from chilies before chopping.
- If you don't have a mortar and pestle, you can use a large bowl and a wooden spoon, but the texture will be slightly different.
- Som Tum is best enjoyed fresh, but leftovers can be stored in the fridge for up to 1 day.
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