Thai Green Papaya Salad (Som Tum) Recipe

Introduction

Thai Green Papaya Salad, or Som Tum, is a vibrant, spicy, and tangy dish that bursts with fresh flavors. This classic Thai salad combines shredded green papaya with a zesty lime dressing, crunchy peanuts, and a fiery kick of bird eye chilies. It’s a refreshing and satisfying dish perfect for warm days or whenever you crave something bright and flavorful.

Ingredients

• 2 tbsp garlic, roughly chopped (about 10 normal or 4 large garlic cloves)
• 6 bird eye chilies, roughly chopped with seeds (use fewer for less spicy)
• 6 tbsp dried shrimp
• 1 cup palm sugar, grated and loosely packed
• 1/2 cup lime juice
• 1/2 cup fish sauce
• 1 cup roasted peanuts, unsalted
• 20 snake beans, cut into 5cm (2″) pieces
• 3 cups grape tomatoes, halved (about 400g / 14oz)
• 500g (4 cups) green papaya, shredded and tightly packed (about 1 medium or 2/3 large papaya)
• 1/2 cup Thai basil leaves

Instructions

1. Step 1: Place peanuts in a mortar and pestle. Lightly pound to break them into large pieces, not powder. Transfer the crushed peanuts to a bowl.
2. Step 2: In the same mortar, pound the garlic and chilies into a rough paste. Add dried shrimp and crush them; no need to grind into a paste.
3. Step 3: Stir in palm sugar, lime juice, and fish sauce into the mortar until the sugar dissolves. Pour this dressing into a large bowl.
4. Step 4: Add the snake beans to the mortar in batches if necessary, and pound to bruise, split, and soften them. Transfer the bruised beans into the bowl with the dressing.
5. Step 5: Take handfuls of grape tomatoes, crush them gently by hand, and add them to the bowl.
6. Step 6: Add shredded green papaya and about three-quarters of the crushed peanuts to the bowl. Toss everything well using two wooden spoons or tongs.
7. Step 7: Serve immediately by piling the salad onto plates. Spoon over some extra dressing left in the bowl if desired. Garnish with Thai basil leaves and sprinkle with the remaining peanuts. Enjoy right away.

Tips & Variations

• For a milder salad, reduce the number of bird eye chilies or remove their seeds before pounding.
• Substitute dried shrimp with chopped cooked shrimp or omit for a vegetarian version, adjusting the fish sauce accordingly.
• If you don’t have a mortar and pestle, finely chop garlic and chilies and mix vigorously to release flavors.
• Add shredded carrots or green beans for extra texture and color.
• Serve with sticky rice or grilled chicken for a complete Thai meal.

Storage

Green Papaya Salad is best enjoyed fresh as the papaya can become watery and limp over time. Store leftovers in an airtight container in the refrigerator for up to 24 hours. Before serving again, toss gently and drain any excess liquid. Reheating is not recommended as the fresh crispness is key to this dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dressing in advance?

Yes, you can prepare the dressing ahead of time and store it in the fridge for up to 2 days. Add fresh ingredients like papaya, tomatoes, and basil just before serving to keep the salad crisp.

What can I use if I can’t find green papaya?

If green papaya isn’t available, you can substitute with shredded green mango or cucumber, though the texture and flavor will differ slightly from the traditional salad.

Thai Green Papaya Salad (Som Tum) Recipe

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4.7 from 64 reviews

Thai Green Papaya Salad, also known as Som Tum, is a vibrant and refreshing Thai dish that combines shredded green papaya with fresh vegetables, spicy chilies, and a flavorful dressing of lime juice, fish sauce, palm sugar, and dried shrimp. It is garnished with crunchy peanuts and fragrant Thai basil, delivering a perfect balance of spicy, sweet, sour, and salty flavors in every bite.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 tbsp garlic, roughly chopped (10 normal or 4 large garlic cloves)
• 6 bird eye chillies, roughly chopped with seeds (use fewer for less spicy)
• 6 tbsp dried shrimp
• 1 cup palm sugar, grated using standard box grater, loosely packed
• 1/2 cup lime juice
• 1/2 cup fish sauce
• 1 cup roasted unsalted peanuts
• 20 snake beans, cut in 5cm/2″ pieces (raw)
• 3 cups grape tomatoes, cut in half (~400g / 14oz)
• 500g / 4 cups green papaya, shredded, tightly packed (~1 medium or 2/3 large)
• 1/2 cup Thai basil leaves

Instructions

1. Crush peanuts: Place the roasted unsalted peanuts in a mortar and pestle. Lightly pound them until broken into large pieces, but not powdered. Transfer these crushed peanuts to a bowl for later use.
2. Make garlic and chili paste: In the mortar, add the roughly chopped garlic and bird eye chilies. Pound them into a coarse paste. Add the dried shrimp and pound again to crush and combine, but do not grind into a complete paste.
3. Prepare the dressing: Stir palm sugar, lime juice, and fish sauce into the mortar with the garlic, chili, and shrimp mixture until the palm sugar dissolves completely. Pour this dressing into a large mixing bowl.
4. Braise snake beans: Add the snake beans to the mortar in batches if necessary. Pound them to bruise, split, and soften the beans, which are raw, to enhance texture and flavor. Add the bruised beans to the bowl with the dressing.
5. Crush tomatoes: Grab handfuls of the halved grape tomatoes and crush them lightly by hand before adding them to the bowl with the dressing and beans. This releases their juices and blends flavors.
6. Add papaya and peanuts: Add the shredded green papaya and three-quarters of the crushed peanuts to the bowl. Toss everything thoroughly using two wooden spoons or tongs to evenly coat the ingredients with the dressing.
7. Serve immediately: Once the salad is well mixed and coated in dressing, pile the salad onto serving plates. Spoon over some of the remaining dressing left in the bowl. Garnish each portion with the remaining peanuts and Thai basil leaves. Serve immediately to enjoy the freshest flavors and crisp textures.

Notes

• Adjust the number of bird eye chillies to control the spiciness of the salad.
• Dried shrimp gives the salad an authentic umami flavor but can be omitted for a less intense taste.
• Use palm sugar for the best traditional sweet flavor; brown sugar can be a substitute but will alter the flavor slightly.
• Snake beans add a crunchy texture and slight bitterness that balances the sweetness and spice; if unavailable, green beans can be used as an alternative.
• Use a firm, unripe green papaya for shredding to achieve the right crisp texture typical of Som Tum.
• Thai basil adds a fresh herbal note; if unavailable, other fresh herbs like cilantro or mint can be used though the flavor will differ.
• Serve immediately after preparation to maintain the crispness of the papaya and freshness of the ingredients as the salad can become soggy if left to sit.

Keywords: Thai Green Papaya Salad, Som Tum, Thai Salad, Green Papaya, Spicy Salad, Thai Cuisine, No Cook Salad