Som Tum
Prep
20 mins
Cook
15 mins
Servings
6
Difficulty
Easy
My favorite thing about som tum is how quickly you can have this vibrant Thai salad on the table. In just 35 minutes total, you've got a dish that feels restaurant quality but costs almost nothing to make. Green papaya is wonderful for digestion thanks to the enzyme papain, and when you pound it with those fiery chilies, lime juice, and fish sauce, something magical happens. The shrimp adds protein while the peanuts bring richness and crunch. Every time I make this, my friends ask for the recipe because it tastes like I spent hours in the kitchen, when really it's just smart ingredient combinations and a little elbow grease with the mortar and pestle.
Ella x
Ingredients
- 500green papaya
- 200 dicedtomatoes
- 100 dicedchilies
- 250 peeled and deveinedshrimp
- 20 tablespoonfish sauce
- 30 tablespoonlime juice
- 50 dicedjaggery
- 20 choppedcilantro
- 100 choppedpeanuts
- 20 dicedpalm sugar
Detail level
Instructions
- 1
Cut the green papaya into small pieces and place them in a large mortar. Add the chilies, tomatoes, and jaggery.
Tip: Wear gloves when handling chilies to avoid irritation.
- 2
Squeeze the lime juice over the papaya mixture and use a pestle to pound the ingredients together until well combined.
Tip: Add more lime juice if desired for extra acidity.
- 3
Add the shrimp and mix well.
Tip: If using, add the peanuts at this stage for added crunch.
- 4
Stir in the fish sauce and palm sugar.
Tip: Adjust the seasoning to taste.
- 5
Garnish with cilantro and serve immediately.
Tip: Adjust the spice level to taste.
- 6
Serve the Som Tum in a bowl and enjoy!
- 7
To make the dish more substantial, serve with steamed rice or noodles.
Tip: Optional.
- 8
For a variation, add some crunchy elements like toasted peanuts or crispy fried shallots.
Tip: Optional.
Recipe Variations
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