Som Tum ส้มตำ (Green Papaya Salad)







Som tam ส้มตำ is usually made using a mortar and pestle (kloke in Thai). This salad was listed at number 46 on World’s 50 most delicious foods compiled by CNN Go in 2011. Som is tamarind and Tum is pounding.
Green papaya- 2 cups
Carrots- ½ cup (thin slices)
Thai chilies- 1-2 (adjust to your taste)
Clove of garlic- 1
French cut green bean – 2
Cherry tomatoes – 5 (cut in half)
Palm sugar (or brown sugar) – 1 tablespoon
Lime juice- 1 tbsp.
Soy sauce – 1 1/2 tablespoons (substitute with Fish sauce if preferred)
Tamarind- 1 tsp.

1 -2 tablespoon chopped roasted peanut (optional)

1. Deseed and shred the papaya.
2. In a mortar and pestle, pound all the ingredients except papaya and carrots. Start with chilies, add garlic and pound until they’re broken up. Add the long beans and cherry tomatoes, pound only enough to break them up a little bit. Add palm sugar, lime juice and fish sauce and mix it well by pounding gently.
3. Add the shredded papaya and carrots. This dish should taste sweet, sour, and a little bit salty, so you may need to add more sugar, lime juice, tamarind, and soy sauce to get the taste you like.
4. Garnish with crushed peanuts if preferred.

Som Tum ส้มตำ is commonly served with roasted or grilled meats, fried fish, sticky rice, etc. In several authentic recipes dried shrimp, crabs, mud fish and/or fish sauce are added; if preferred simply replace the soy sauce with fish sauce and add dried shrimp or any other meat to the recipe.
Info on Green Papaya Salad:

External web links to this recipe:


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