Thai Green Papaya Salad (Som Tum) Recipe

Introduction

Thai Green Papaya Salad, or Som Tum, is a vibrant and refreshing dish full of bold flavors. This crunchy salad combines spicy chili, tangy lime, and savory fish sauce with shredded green papaya for a perfect balance of taste and texture. It’s an easy recipe that brings a taste of Thailand to your table.

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 peanuts, unsalted
• 20 snake beans, cut in 5cm (2″) pieces (raw)
• 3 cups grape tomato, cut in half (~400g / 14oz)
• 500g / 4 cups green papaya, shredded, tightly packed (~1 medium, 2/3 large)
• 1/2 cup Thai basil leaves

Instructions

1. Step 1: Crush the peanuts by placing them in a mortar and pestle and pounding lightly to break into large pieces, not powder. Transfer the crushed peanuts to a bowl.
2. Step 2: Using the mortar, pound the garlic and chili into a paste. Add the dried shrimp and crush them—no need to grind into a paste.
3. Step 3: Stir in the 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 needed. Pound to bruise and soften them, then add the beans to the dressing bowl.
5. Step 5: With your hands, crush handfuls of grape tomatoes and add them into the bowl with the dressing and beans.
6. Step 6: Add the shredded green papaya and three-quarters of the crushed peanuts. Toss everything well using two wooden spoons or tongs to combine the flavors.
7. Step 7: Serve immediately. Pile the salad onto plates, spoon over some dressing left in the bowl, garnish with Thai basil leaves, and sprinkle the remaining peanuts on top. Enjoy right away for the best texture and freshness.

Tips & Variations

• Adjust the number of bird eye chillies to control the heat level—use fewer for a milder salad.
• Substitute dried shrimp with roasted peanuts for a vegetarian version, but note this changes the traditional flavor.
• If you can’t find green papaya, unripe green mango can be a good alternative for a similar texture and tang.
• Use fresh lime juice for the best balance of acidity and brightness in the dressing.

Storage

Thai Green Papaya Salad is best enjoyed fresh to maintain its crisp texture and vibrant flavors. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 1 day. Re-toss gently before serving, but note the salad will lose some crunch and become watery upon standing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Thai Green Papaya Salad without a mortar and pestle?

Yes, you can finely mince the garlic, chili, and dried shrimp and mix them in a bowl, but a mortar and pestle helps release more intense flavors by bruising the ingredients properly.

What can I use if I don’t have snake beans?

If snake beans aren’t available, you can substitute them with green beans or snap peas for a similar crunch and flavor in the salad.

Thai Green Papaya Salad (Som Tum) Recipe

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★★★★★

4.5 from 762 reviews

A vibrant and refreshing Thai Green Papaya Salad (Som Tum) featuring shredded green papaya, spicy bird eye chillies, dried shrimp, and a tangy dressing made with lime juice, fish sauce, and palm sugar. This traditional salad is garnished with toasted peanuts and fresh Thai basil, delivering a perfect balance of spicy, sour, salty, and sweet flavors with a satisfying crunch.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main 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 peanuts, unsalted
• 20 snake beans, cut in 5cm (2″) pieces (raw)
• 3 cups grape tomato, 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 unsalted roasted peanuts in a mortar and pestle and lightly pound them into larger pieces without pulverizing to powder. Transfer the crushed peanuts into a bowl and set aside.
2. Make garlic and chilli paste: In the same mortar, pound the roughly chopped garlic and bird eye chillies until they form a coarse paste. Add the dried shrimp and pound further to crush them, but not into a smooth paste. This mixture will form the base flavor for the dressing.
3. Prepare dressing: Transfer the garlic, chilli, and shrimp mixture into a large bowl. Stir in the grated palm sugar, lime juice, and fish sauce until the sugar dissolves completely, creating the tangy dressing.
4. Braise snake beans: Add the snake beans to the mortar in batches if needed, pounding gently to bruise, split, and soften them as they are raw. Once bruised, add the snake beans into the dressing bowl.
5. Crush tomatoes: Take handfuls of halved grape tomatoes and crush them lightly with your hands to release their juices. Add the crushed tomatoes to the bowl with the dressing and snake beans.
6. Add green papaya and peanuts: Add the shredded green papaya and three-quarters of the crushed peanuts to the bowl. Toss all the ingredients well using two wooden spoons or tongs to ensure everything is evenly coated with the dressing.
7. Serve immediately: Pile the salad onto serving plates. Spoon any remaining dressing from the bowl over the salad. Garnish with Thai basil leaves and sprinkle the remaining crushed peanuts on top. Serve the salad fresh for best flavor and texture.

Notes

• Adjust the number of bird eye chillies according to your spice preference. Use fewer chillies for a milder salad.
• If you cannot find dried shrimp, you can omit or substitute with finely chopped cooked shrimp for a similar flavor.
• Palm sugar can be substituted with light brown sugar, but it will slightly alter the authentic flavor.
• If snake beans are unavailable, green beans can be used, but snake beans add a traditional texture and flavor.
• Choose a medium-sized green papaya for the ideal quantity and texture. Make sure to shred it finely and pack tightly when measuring.
• Thai basil adds a fragrant herbal note; if unavailable, you can omit or substitute with fresh basil leaves.
• Som Tum is best served immediately after preparation to maintain the crispness of the papaya and freshness of the ingredients.

Keywords: Thai Green Papaya Salad, Som Tum, Thai Salad, Papaya Salad, Spicy Salad, Thai Recipe