Som Tam or Som Tum is a traditional Thai salad made from shredded green papaya, tomatoes, green beans, peanuts, garlic, chilies, lime juice and fish sauce. It is known for its sweet, sour, and spicy flavor combination that is popular among locals and tourists alike.

Som Tam originated from the Northeastern part of Thailand and has since become a favorite dish found in many Thai restaurants around the world. Different variations of Som Tam can be found, such as adding salted crab or dried shrimp to the mix, or substituting papaya with other fruits or vegetables.

Som Tam is not only delicious but is also healthy, as it is low in calories, high in fiber, and packed with nutrients. In Thailand, it is often enjoyed with sticky rice and grilled chicken.

Som Tam Recipe (Thai Green Papaya Salad) from Chef David Thompson

4.8 from 3 votes

Chef Author: David Thompson Cuisine: Thai Courses: Salad

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Prep Time 20 min Total Time 20 mins Servings: 4

Ingredients

Servings

• 50 grams garlic cloves (small mixed peeled and unpeeled)
• 90 grams cherry tomatoes (small heirloom, halved)
• 40 grams dried prawns (soaked in cold water for 5 minutes, then drained)
• 80 grams snake beans (cut into 4cm lengths)
• 8 chillies (small Thai scud chillies, or to taste (see note))
• 2 tablespoons roasted peanuts (heaped tbsp)
• 1 thin slice lime
• 360 grams green papaya (about 2 small, peeled and shredded)
• 80 grams palm sugar (light palm sugar, or to taste, crushed)
• 100 milliliters lime juice (from about 5 juicy limes, or to taste)
• 100 milliliters tamarind water (see note, or to taste)
• 60 milliliters fish sauce (or to taste (¼ cup))
• 1 pinch roasted chilli powder (see note)

Instructions

1. Use a mortar and pestle or a bowl to crush the garlic, tomatoes, and a pinch of salt flakes.

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2. Crush the prawns first, then add the beans, lime, chilies, peanuts, and nuts and pound

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3. Add Papaya and bruise, but do not overwork it

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4. Season to taste with palm sugar, lime juice, tamarind water, fish sauce, and chilli powder (it should be sweet, sour, hot, and salty). Serving

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Ingredients / Equipments

Cole & Mason 5.5-inch Stone Granite Mortar & Pestle, Large Grinding Bowl for Herbs and Spices – Grey, 4 pounds

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Note

Thai grocery stores sell scud chilies and roasted chilli powder. To prepare tamarind water, combine 100g of seedless tamarind pulp with 100ml of boiling water in a basin, cover, and let stand until soft (20–30 minutes). Then, strain the mixture through a fine sieve (discard solids)

Keywords: Som Tam Recipe Som Tum Thai Green Papaya Salad

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