📝 About This Recipe
Hailing from the Isan region of Northeastern Thailand, Som Tum is a masterclass in the balance of four essential flavors: sour lime, salty fish sauce, fiery chili, and sweet palm sugar. This vibrant, gluten-free salad features shredded unripened papaya that acts as a crisp canvas for a pungent, umami-rich dressing. It is a refreshing, high-energy dish that awakens the palate and brings a true taste of Bangkok street food into your home kitchen.
🥗 Ingredients
The Salad Base
- 4 cups Green Papaya (peeled and shredded into long matchsticks)
- 1/2 cup Carrot (shredded for color)
- 4-5 pieces Long Beans (cut into 1-inch lengths)
- 1 cup Cherry Tomatoes (halved)
The Aromatics
- 3 pieces Garlic Cloves (peeled)
- 2-4 pieces Thai Bird's Eye Chilies (adjust to preferred spice level)
- 1 tablespoon Dried Shrimp (rinsed; optional but traditional)
The Dressing
- 2 tablespoons Palm Sugar (finely chopped or shaved)
- 3 tablespoons Fish Sauce (ensure gluten-free certification)
- 3 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Tamarind Paste (concentrated, seedless)
Garnish and Texture
- 1/4 cup Roasted Peanuts (unsalted and crushed)
- 1/4 cup Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Prepare the green papaya by peeling the skin with a vegetable peeler. Use a mandoline or a large grater to create long, thin shreds. If using the traditional method, make many vertical cuts into the flesh with a knife and then shave off the top layer.
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2
Soak the shredded papaya in a bowl of ice-cold water for 5-10 minutes. This ensures the maximum 'crunch' factor. Drain thoroughly and pat dry with a paper towel before using.
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3
In a large clay or wooden mortar and pestle, add the garlic cloves and Thai chilies. Pound them together until they form a coarse, chunky paste.
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4
Add the dried shrimp (if using) to the mortar and pound briefly to break them down slightly, releasing their salty flavor.
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5
Toss in the cut long beans. Bruise them gently with the pestle—you don't want to mash them, just crack them so they can absorb the dressing.
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6
Add the palm sugar to the mortar. Use the pestle to grind it into the paste until it begins to dissolve.
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7
Pour in the fish sauce, lime juice, and tamarind paste. Use a large spoon to stir the mixture while gently pounding with the pestle to ensure the sugar is fully dissolved.
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8
Add the cherry tomato halves. Press them gently with the pestle just until they release their juices, but still retain their shape.
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9
Add the shredded papaya and carrots to the mortar. This is the 'Som Tum' technique: use the pestle to lightly pound the vegetables while simultaneously using a spoon in your other hand to flip and toss the salad from the bottom up.
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10
Continue this pounding and tossing for about 1-2 minutes until the papaya has softened slightly and is completely coated in the glossy dressing.
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11
Taste the salad. It should be a punchy balance of sour, salty, and spicy. Adjust with more lime for sourness or more fish sauce for saltiness if needed.
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12
Add half of the crushed peanuts into the mortar and give it one final toss.
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13
Transfer the salad to a serving platter, ensuring you pour all the delicious juice from the bottom of the mortar over the top.
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14
Garnish with the remaining peanuts and fresh cilantro. Serve immediately while the papaya is at its crispest.
💡 Chef's Tips
If you can't find green papaya, shredded kohlrabi or green apple makes an excellent crisp substitute. Always use fresh lime juice; bottled juice lacks the essential aromatic oils needed for an authentic flavor profile. To prevent the salad from becoming soggy, avoid over-pounding the papaya—you want to bruise it, not pulverize it. If you don't have a mortar and pestle, you can toss the ingredients in a large bowl and use a wooden spoon to firmly press the ingredients against the sides. Wear gloves when handling Thai chilies to avoid 'chili burn' on your skin or eyes.
🍽️ Serving Suggestions
Serve with a side of sticky rice to soak up the extra dressing and temper the heat. Pair with Gai Yang (Thai Grilled Chicken) for a complete and traditional Isan meal. Provide a side of raw cabbage wedges or extra long beans to act as cooling agents between bites. A cold Thai lager or a crisp Riesling beautifully complements the spicy and acidic notes of the dish. Add a few wedges of salted crab or fermented fish sauce (Pla Ra) for a more pungent, traditional 'Som Tum Lao' variation.