Spicy, tangy Thai green papaya salad with peanuts.
A hallmark of Thai street food, som tum is made by pounding shredded unripe green papaya in a clay mortar with chillis, garlic, green beans, cherry tomatoes, dried shrimp, lime juice, fish sauce, and palm sugar into a vibrant, complex salad.
Serves 2
Using a large clay mortar and pestle, pound garlic and chillies until roughly broken (not a smooth paste — texture is key).
Add green beans and pound lightly to bruise. Add tomatoes and pound gently until they release their juice.
Add fish sauce, lime juice, and palm sugar. Stir and pound lightly to combine.
Add shredded papaya and dried shrimp. Toss and pound lightly using a spoon to turn the ingredients — this bruises the papaya so it absorbs the dressing without becoming mushy.
Taste and adjust: it should be spicy, sour, salty, and slightly sweet. Pile into a plate, top with peanuts, and serve with sticky rice or grilled chicken.
Shred papaya on a box grater or with a julienne peeler if you do not have a mandoline.
Adjust chilli to taste — it can be fiercely hot.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Omit dried shrimp and use soy sauce instead of fish sauce for a vegan version.
Add crab claws for the Korat (Isaan) version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten immediately. Does not store well as papaya releases moisture.
Som Tum (Papaya Salad) is balancing the Thai pillars of salty, sour, sweet and spicy in every bite. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Per serving (280g / 9.9 oz) · 2 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes