📝 About This Recipe
Hailing from the Isan region of Northeastern Thailand, Som Tum is a masterclass in the balance of the four essential Thai flavors: sour, salty, sweet, and spicy. This vibrant salad features crisp, shredded green papaya bruised in a mortar and pestle to absorb a pungent, lime-drenched dressing. It is a refreshing, crunchy, and fiery experience that perfectly encapsulates the soul of Thai street food culture.
🥗 Ingredients
The Base
- 2 cups Green Papaya (shredded into long thin strips; must be unripe and firm)
- 1/4 cup Carrot (shredded for color)
- 1/2 cup Long Beans (cut into 1-inch pieces)
- 6-8 pieces Cherry Tomatoes (halved)
The Aromatics & Texture
- 3 pieces Garlic Cloves (peeled)
- 2-5 pieces Thai Bird's Eye Chilies (adjust to preferred heat level)
- 2 tablespoons Roasted Peanuts (unsalted)
- 1 tablespoon Dried Shrimp (rinsed and patted dry)
The Dressing
- 1.5 tablespoons Palm Sugar (finely chopped or shaved)
- 2 tablespoons Fish Sauce (high quality)
- 2.5 tablespoons Fresh Lime Juice (about 2 small limes)
- 1 teaspoon Tamarind Paste (optional, for added depth)
For Serving
- 1 piece Cabbage Wedge (raw, for cooling the palate)
- 1 portion Sticky Rice (steamed)
👨🍳 Instructions
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1
Prepare the green papaya by peeling the skin with a vegetable peeler. Use a mandoline or a sharp knife to shred the flesh into long, thin matchsticks. Soak them in ice water for 10 minutes to maximize crunch, then drain and dry thoroughly.
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2
In a large clay or wooden mortar, add the garlic cloves and Thai chilies. Pound them with a pestle until the garlic is crushed and the chilies are broken into small bits.
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3
Add the dried shrimp and 1 tablespoon of the roasted peanuts. Pound lightly to break them down slightly, releasing their toasted aroma.
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4
Add the sliced long beans to the mortar. Bruise them gently with the pestle—you want them cracked but not pulverized.
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5
Add the palm sugar to the mortar. Use the pestle to grind it into the chili-garlic paste until it begins to dissolve.
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6
Pour in the fish sauce, lime juice, and tamarind paste (if using). Use a large spoon in one hand and the pestle in the other to stir and lightly pound the liquid until the sugar is completely dissolved.
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7
Add the halved cherry tomatoes. Press them gently with the pestle just until the juices are released into the dressing.
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8
Add the shredded green papaya and carrots to the mortar.
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9
This is the most critical step: Use a 'toss and pound' motion. Use the spoon to lift the papaya from the bottom while lightly pounding with the pestle. Do this for about 30-45 seconds until the papaya has slightly softened and absorbed the dressing.
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10
Taste the salad. It should be a vibrant balance of salty, sour, and sweet. Adjust with more lime for sourness or fish sauce for saltiness if needed.
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11
Transfer the salad to a serving plate, ensuring you pour all the delicious juices from the mortar over the top.
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12
Garnish with the remaining tablespoon of roasted peanuts and serve immediately while the papaya is at its crispest.
💡 Chef's Tips
For the ultimate crunch, keep your shredded papaya in an ice bath until the very moment you are ready to pound the salad. If you don't have a mortar and pestle, you can bruise the ingredients in a sturdy bowl using a heavy wooden spoon, though the texture will be slightly different. Always use fresh lime juice; bottled juice lacks the bright acidity and essential oils needed to cut through the fish sauce. To make it vegan, substitute the fish sauce with a high-quality vegan 'no-fish' sauce or light soy sauce, and omit the dried shrimp. When handling Thai chilies, avoid touching your eyes; the capsaicin is extremely potent and lingers on the skin.
🍽️ Serving Suggestions
Serve with a side of Thai Sticky Rice to soak up the spicy, tart dressing. Pair with 'Gai Yang' (Thai Grilled Chicken) for a classic Isan-style complete meal. Include raw cabbage wedges and long beans on the side to help cool your mouth between spicy bites. An ice-cold Thai lager or a crisp Riesling balances the heat and acidity beautifully. For a seafood twist, top with grilled prawns or salted crab.