Som Tam (Thai Green Papaya Salad)
Why this recipe works
- Pounded for flavour: Using a mortar and pestle bruises the garlic, chilli, beans and tomatoes so their juices season the dressing rather than sitting separately.
- Sharp, balanced dressing: Lime juice, fish sauce and palm sugar create the sour-salty-sweet balance that defines som tam.
- Crunch in every bite: Firm green papaya, lightly bruised beans and roasted peanuts keep the salad crisp, fresh and lively.
Get the most out of this recipe
Adjust the heat
- For less heat: Use fewer bird’s eye chillies and remove some seeds before pounding, while keeping the lime and fish sauce bright.
- For extra heat: Add more chilli gradually and taste as you go; the heat intensifies once the salad is tossed.
- Keep the balance: If the chilli feels too sharp, soften it with a little more palm sugar or lime rather than diluting the dressing.
Ingredient notes
- Choose firm green papaya: Use unripe papaya with pale, firm flesh; ripe papaya is too soft and sweet for the classic crisp texture.
- Fish sauce matters: A good fish sauce gives the dressing depth and saltiness without tasting flat or harsh.
- Adjust the sugar to taste: Palm sugar should round out the lime and fish sauce, not make the salad noticeably sweet.
Texture tips
- Serve straight away: Once dressed, the papaya starts releasing liquid, so toss just before serving for the crunchiest result.
- Keep the vegetables intact: Bruise the beans and tomatoes lightly; they should soften at the edges while still holding their shape.
- Keep the papaya cold: Chilled green papaya shreds stay firmer and more refreshing when mixed with the dressing.
Authenticity notes
- Mortar-pounded, not just tossed: The pounding step is central to som tam, helping the dressing cling to the papaya and vegetables.
- Fresh and made to order: Som tam is commonly prepared quickly and served immediately, with the seasoning adjusted to taste.
Equipment you'll need
Ingredients
Instructions
- Peel the papaya, remove the seeds, then shred the flesh into fine strands using a grater. Trim the green beans and cut them into 3 to 4 cm lengths. Halve the cherry tomatoes.
- In a mortar, pound the garlic and red chilli pepper with the palm sugar until you have a rough paste and the sugar has mostly dissolved. Squeeze in the juice from the limes, then stir in the fish sauce. Taste and adjust by adding a little more lime juice or fish sauce if needed.
- Add the green beans and lightly bruise them with the pestle so they start to soften but still keep their crunch. Add the cherry tomatoes and gently press just enough to release a little juice. Tip everything into a mixing bowl if your mortar is small.
- Add the shredded papaya and brown shrimp, then toss well so the strands are evenly coated in the dressing. Crush the roasted peanuts lightly and fold most through the salad, reserving a little for the top. Serve straight away, spooning over any dressing left in the bowl.
Recipe notes
Tips
- Keep the papaya cold until you shred it for the crunchiest texture.
- Pound the green beans lightly; you want them bruised, not smashed, so they stay crisp.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use cooked brown shrimp from a trusted source and keep the salad chilled until serving.
Substitutions
- Replace brown shrimp with an equal amount of extra roasted peanuts for a nut-forward version.
- Replace palm sugar with light brown sugar for a similar sweetness.
- Replace cherry tomatoes with roma tomato for a less juicy salad.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If you must store it, refrigerate in a sealed container and eat within 24 hours; the papaya will soften and release liquid. Stir well before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 15min (15min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Fish Peanuts
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