Thai Som Tum: Spicy Green Papaya Salad
Som Tum is a vibrant Thai salad made with shredded green papaya, fiery chilies, tangy lime, fish sauce, and crunchy peanuts. This iconic street food is a perfect balance of sweet, sour, salty, and spicy, and a staple of Thai cuisine.
Equipment
- Mortar and pestle
- Julienne peeler or sharp knife
- Mixing bowl
Ingredients
- 1 medium green papaya peeled and shredded
- 2-3 Thai bird’s eye chilies adjust to taste
- 2 cloves garlic
- 1-2 tbsp palm sugar or brown sugar
- 2 tbsp fish sauce or soy sauce for vegetarian
- 2 tbsp lime juice freshly squeezed
- 1 cup cherry tomatoes halved
- 1 cup long beans or green beans cut into 1-inch pieces
- 2 tbsp roasted peanuts crushed
- 1 tbsp dried shrimp optional
Instructions
- Peel and shred the green papaya into thin strips using a julienne peeler or sharp knife. Place in a large mixing bowl.
- In a mortar and pestle, pound the garlic and chilies into a coarse paste. Add palm sugar and pound until dissolved.
- Add fish sauce and lime juice to the mortar, mixing well. Taste and adjust for sweetness, saltiness, and tanginess.
- Add cherry tomatoes and long beans to the mortar. Lightly pound to release juices, then transfer to the bowl with papaya.
- Add dried shrimp if using. Pour the dressing over the papaya mixture and toss until well coated.
- Sprinkle with crushed roasted peanuts. Toss again and serve immediately, ideally with sticky rice or grilled meats.
Notes
Adjust the number of chilies to your spice preference. For a vegetarian version, use soy sauce instead of fish sauce and omit dried shrimp. Som Tum is best enjoyed fresh and can be paired with sticky rice or grilled meats for a complete meal.
