Som Tum, a vibrant Thai green papaya salad, combines tangy lime, spicy chilies, crunchy vegetables, and savory fish sauce for a refreshing kick.
Som Tum
0 out of 5 stars (based on 0 reviews)
Cook Time
25 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Papaya – 2 Cups
- Carrot – 1 Cup
- Tomato – 0.5 Cup
- Lime – 2 Pieces
- Peanut – 3 Tbsp
- Fish Sauce – 2 Tbsp
- Garlic – 4 Cloves
- Palm Sugar – 1 Tbsp
- Bird Eye Chili – 3 Pieces
- Long Bean – 0.5 Cup
Nutrition
Per Serving
190 Kcal
Calories
5 g
Protein
720 Mg
Sodium
45 Mg
Vitamin C
4 g
Dietary Fiber
Directions
Step 1
Peel the papaya and shred it into thin strips using a julienne peeler or grater.
Step 2
Julienne the carrot and slice the tomato into wedges. Set aside in a large bowl.
Step 3
Crush the garlic and bird eye chilies together using a mortar and pestle to form a coarse paste.
Step 4
Add palm sugar and fish sauce into the mortar and mash gently until sugar dissolves.
Step 5
Squeeze lime juice into the mixture and stir well to combine the flavors.
Step 6
Add long beans to the mortar and lightly bruise them to release flavor without crushing them completely.
Step 7
Transfer the shredded papaya, carrots, and tomatoes into a large mixing bowl.
Step 8
Pour the dressing mixture over the vegetables and toss thoroughly to coat everything evenly.
Step 9
Roughly chop the peanuts and sprinkle them over the salad. Mix lightly.
Step 10
Let the salad sit for 5 minutes to absorb flavors, then serve chilled or at room temperature.
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