Som Tum

10 Delicious Som Tum (Papaya Salad) Recipes

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Craving that perfect blend of sweet, sour, spicy, and salty? Look no further! This collection of 10 delicious Som Tum (Papaya Salad) recipes will tantalize your taste buds and transport you straight to the heart of Thai cuisine. From classic Som Tum Thai to unique variations like Som Tum with salted crab or green papaya salad with grilled pork, we’ve got a papaya salad recipe for everyone. Get ready to discover the vibrant flavors and textures of this iconic dish and impress your friends and family with your newfound Som Tum mastery. Let’s dive into the world of green papaya salad!

Fresh and Flavorful Som Tum (Green Papaya Salad)

This recipe provides a simple and delicious way to make Som Tum, a vibrant and flavorful Thai green papaya salad. While traditionally made with green papaya, this version allows for substitutions with readily available ingredients like carrots, daikon radish, and cucumbers, making it an “Anything Som Tum”. This adaptation offers the same satisfying crunch and tangy flavor profile.

Ingredients

  • 1 large carrot
  • 1 small daikon radish
  • 2 mini cucumbers
  • 10 oz cherry tomatoes
  • 5 cloves garlic
  • 2 Thai chilis
  • 2 tbsp dried shrimp
  • 2 tbsp palm sugar
  • 2 tbsp tamarind concentrate
  • 2 tbsp fish sauce
  • 3 tbsp lime juice
  • 2 tbsp peanuts (optional)

Instructions

  1. Prepare the Vegetables: Peel the carrot, daikon radish, and cucumber using a vegetable peeler. Place the peeled vegetables into a large bowl. Halve the cherry tomatoes and add them to the bowl. Set aside.

  2. Pound the Aromatics: In a mortar and pestle, pound the garlic and Thai chilis until smashed, but not completely pulverized. This releases their flavors and creates the base of the dressing.

  3. Incorporate Dried Shrimp: Add the dried shrimp to the mortar and pestle and pound for a couple of minutes until softened but still retaining some texture.

  4. Sweeten and Tang: Add the palm sugar to the mortar and pestle and pound until it dissolves and incorporates with the other ingredients. Then, add the tamarind concentrate, fish sauce, and lime juice. Mix well.

  5. Adjust Seasoning: Taste the dressing and adjust the seasoning to your preference. Add more lime juice for extra tanginess or fish sauce for a saltier flavor. This step is crucial for balancing the flavors.

  6. Bruise the Vegetables: Using your hands, gently squeeze and mix the peeled vegetables in the bowl. This “bruising” process softens the vegetables slightly and helps them absorb the dressing more effectively.

  7. Combine and Serve: Pour the dressing over the bruised vegetables and mix thoroughly to ensure everything is evenly coated. Garnish with peanuts (optional) and serve immediately to enjoy the fresh, vibrant flavors.

Crispy Papaya Salad with Hat Yai Fried Chicken Wings

This recipe guides you through making a delicious Thai dish of crispy fried papaya salad (Sum Tum Tod) paired with flavorful Hat Yai fried chicken wings. It combines the spicy, tangy, and savory flavors of the salad with the crispy, aromatic chicken.

Ingredients

For the Hat Yai Fried Chicken Wings:

  • 300g Chicken wings
  • 1/2 tsp White peppercorn
  • 1/2 tsp Coriander seed
  • 1/4 tsp Cumin
  • 1/4 tsp Salt
  • 1 clove Garlic
  • 1 pc Coriander root
  • 1/2 tbsp Soy sauce
  • 1/4 tsp Sugar
  • 3 tbsp Water
  • 2 tbsp Crispy flour
  • 30g Sliced shallot

For the Crispy Papaya Salad:

  • 150g Sliced green papaya
  • 6 tbsp Crispy flour
  • 80ml Water

For the Som Tum Sauce:

  • 20g Roasted peanuts
  • 30g Long beans
  • 50g Tomato
  • 2 cloves Garlic
  • 3 pcs Red chili
  • 1 tbsp Palm sugar
  • 1.5 tbsp Tamarind juice
  • 1 tbsp Lime juice
  • 1.5 tbsp Fish sauce
  • 1/2 tsp Sugar

Instructions

1. Prepare the Chicken Wings:

Score the chicken wings. Combine all marinade ingredients (coriander root, garlic, cumin, coriander seed, white pepper, soy sauce, sugar, water, and crispy flour) and marinate the chicken for at least 30 minutes. Deep fry the chicken wings over medium heat until fully cooked.

2. Fry the Shallots:

Slice the shallots thinly. Mix with a pinch of salt and let them sit for 30 minutes. Fry the shallots over low heat until crispy.

3. Make the Som Tum Sauce:

Combine palm sugar, sugar, tamarind juice, fish sauce, and lime juice. Pound the garlic, chili, roasted peanuts, long beans, and tomato together. Mix the pounded ingredients with the prepared sauce.

4. Prepare and Fry the Papaya:

Slice the green papaya thinly using a peeler. Toss the papaya slices with crispy flour and water. Fry the papaya over medium-high heat until crispy on both sides.

5. Assemble and Serve:

Combine the crispy papaya with the Som Tum sauce. Serve alongside the Hat Yai fried chicken wings and crispy shallots. Enjoy!

Authentic Thai Green Papaya Salad (Som Tum)

This recipe guides you through making a delicious and authentic Thai Green Papaya Salad, also known as Som Tum. We’ll cover preparing the signature spicy-tangy sauce and combining it with the fresh, crunchy ingredients for a truly satisfying dish.

Ingredients

  • Green Papaya: 1 medium
  • Carrot: 1 medium
  • Tomatoes: 2
  • Long Green Beans: 30g
  • Roasted Peanuts: 2 tbsp
  • Dried Shrimp: 3 pcs
  • Red Chilies: 3
  • Garlic: 1.5 tbsp
  • Palm Sugar: 1.5 tbsp
  • Granulated Sugar: 2 tbsp
  • Tamarind Juice: 3 tbsp
  • Fish Sauce: 3 tbsp
  • Lime: 1/3

Instructions

1. Prepare the Som Tum Sauce: Combine the palm sugar, granulated sugar, tamarind juice, and fish sauce in a bowl. Mix well until the sugars are dissolved.

2. Prepare the Vegetables: Shred the green papaya and carrot. Soak them in ice water for 10-15 minutes for extra crunch. Drain well. Cut the long green beans into smaller pieces. Hydrate the dried shrimp in hot water until softened, then drain.

3. Pound the Aromatics: In a mortar and pestle, pound the garlic, chilies, roasted peanuts, and rehydrated dried shrimp. Add the long green beans and tomatoes and lightly pound to combine.

4. Combine and Finish: Add the prepared Som Tum sauce to the mortar. Mix thoroughly. Add the shredded papaya and carrot. Squeeze the juice of 1/3 of a lime over the salad and mix well. Serve immediately.

Quick & Easy Som Tum (Green Papaya Salad)

This recipe provides a simple and delicious way to enjoy the classic Thai dish, Som Tum. With just a few fresh ingredients and minimal prep time, you can create a flavorful and refreshing salad.

Ingredients

  • 1/2 cup grated raw papaya
  • 1/2 cup finely chopped tomatoes
  • 1/2 cup finely chopped cabbage
  • 1/4 cup long-cut carrot
  • 3-4 long-cut green beans
  • 1 1/2 tbsp peanuts
  • 1 tbsp palm sugar or honey (optional)
  • Soy sauce to taste
  • Salt to taste
  • 1 tbsp lime juice
  • 1/2 tbsp crushed garlic
  • 1 tbsp pounded green and red chilies

Instructions

  1. In a large bowl, combine all ingredients.
  2. Toss well to ensure everything is evenly mixed.
  3. Serve chilled for the best flavor and texture.

Enjoy this quick, easy, and incredibly flavorful Som Tum!

Som Tum Taeng (Spicy Cucumber Salad)

This recipe guides you through making a refreshing and flavorful Som Tum Taeng, a spicy cucumber salad popular in Thai cuisine. It features a simple blend of pungent garlic, fiery chilies, tangy lime juice, savory fish sauce, and a touch of sweetness, all combined with crisp cucumbers.

Ingredients

  • 2-3 cloves garlic
  • 3-4 Thai chilies (adjust to your spice preference)
  • 2 tablespoons fish sauce
  • 3-4 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 tomato, cut into 4 pieces
  • 2 cucumbers, peeled and washed

Instructions

  1. Using a mortar and pestle, crush the chilies and garlic. Add the tomato and continue crushing until a coarse paste forms.
  2. Add the fish sauce, sugar, and lime juice to the mortar. Mix well to combine.
  3. Chop or slice the cucumbers into bite-sized pieces. Add them to the mortar and mix thoroughly with the other ingredients until the cucumbers are coated in the dressing.

Serve immediately and enjoy the vibrant flavors of your Som Tum Taeng!

Authentic Som Tum (Green Papaya Salad)

This recipe guides you through making a vibrant and flavorful Som Tum, also known as green papaya salad. This Thai staple balances the sour, spicy, salty, and sweet flavors for a truly refreshing dish.

Ingredients

Papaya & Vegetables:

  • 250 grams Green papaya
  • 1/3 Carrot
  • 1 Green pepper
  • 1/6 Cabbage
  • 1 small Tomato

Sauce:

  • 2 tbsp Lemon juice
  • 4 tbsp Fish sauce
  • 3 tsp Sugar

Spice & Flavor:

  • 1 Sliced red chili pepper (or to taste)
  • ½ tsp grated Garlic
  • 10 grams Peanuts (finely chopped)

Instructions

Step 1: Prepare the Green Papaya

Julienne the green papaya. Soak the shredded papaya in cold water to crisp it up, then drain thoroughly. This step helps to remove some of the bitterness and adds a pleasant crunch.

Step 2: Prepare the Remaining Vegetables

Julienne the carrot, green pepper, and cabbage. Chop the tomatoes into 1 cm chunks.

Step 3: Make the Dressing

In a small bowl, whisk together the lemon juice, fish sauce, and sugar until the sugar is fully dissolved.

Step 4: Combine and Serve

In a large bowl, combine the prepared green papaya, carrot, green pepper, cabbage, and tomatoes. Pour the dressing over the vegetables and toss well to coat evenly. Finally, add the sliced red chili pepper, grated garlic, and chopped peanuts. Toss gently to combine. Serve immediately and enjoy!

Authentic Thai Green Papaya Salad (Som Tum)

This recipe guides you through making a classic Thai green papaya salad, also known as Som Tum. This vibrant and flavorful dish balances the sour, spicy, salty, and sweet elements of Thai cuisine. Follow these steps to create a refreshing and delicious Som Tum.

Ingredients

  • ½ cup green papaya, thinly sliced
  • 2-10 Thai chilies, adjust to your spice preference
  • 2 cloves garlic
  • ½ – 1 tsp palm sugar or regular sugar (adjust to sweetness preference)
  • 1 tomato, sliced
  • Juice of 1 fresh lime
  • 1 yard long bean, cut into pieces
  • ½ tbsp fish sauce
  • 1 Thai eggplant, sliced (optional)

Instructions

  1. Prepare the papaya: Choose a firm green papaya. If the papaya is slightly yellowing, it will be sweeter, and you may need less sugar. Peel the papaya and thinly slice it.

  2. Pound the aromatics: In a mortar and pestle, crush the chilies and garlic.

  3. Add the vegetables: Add the long beans, eggplant (if using), and tomato to the mortar and pestle. Gently crush to release their flavors.

  4. Season the salad: Add the lime juice, sugar, and fish sauce to the mortar. Mix well and taste. Adjust the seasonings to your liking at this stage, adding more sugar, lime juice, or fish sauce as needed. This is key to balancing the flavors.

  5. Combine with papaya: Add the thinly sliced papaya to the mortar and gently mix everything together, ensuring the papaya is coated in the dressing.

  6. Serve: Serve the Som Tum immediately. It’s a fantastic side dish to grilled meats or enjoyed on its own as a light and refreshing meal.

  7. Variations: There are many variations of Som Tum in Thailand, each with unique ingredients. Experiment with adding different vegetables or proteins, such as shredded carrots, dried shrimp, or salted crab, to create your own version.

Authentic Som Tum (Thai Green Papaya Salad)

This recipe guides you through making a refreshing and flavorful Som Tum, a classic Thai green papaya salad. The key to a delicious Som Tum lies in the balance of spicy, sour, salty, and sweet flavors.

Ingredients

  • 100 grams unripe papaya, julienned
  • 1 clove garlic
  • 1 tbsp dried shrimps
  • 4 fresh green beans
  • 3 cherry tomatoes
  • 1 1/2 tbsp fish sauce
  • 2 tbsp lemon or lime juice
  • 1/2 tsp soft light brown sugar
  • 1/2 tsp ground red chili pepper (or fresh/dried)
  • 1 tbsp peanuts

Instructions

  1. Prepare the shrimp: Soak the dried shrimp in 1 tablespoon of lukewarm water to soften. Retain the soaking water for later use.

  2. Prepare the papaya: Wash, peel, and deseed the green papaya. Julienne the papaya and briefly soak it in water to reduce bitterness.

  3. Crush the peanuts: Crush the peanuts until coarsely ground.

  4. Pound the aromatics: Crush the garlic. Add the rehydrated shrimp and pound until mashed. Add the green beans (cut into 3cm lengths) and continue pounding.

  5. Combine and pound: Add the crushed peanuts and red chili pepper to the mortar. Add the drained papaya and pound until slightly wilted, mixing well with the other ingredients.

  6. Add the dressing: In a small bowl, combine the fish sauce, reserved shrimp soaking water, lemon/lime juice, and brown sugar. Pour this mixture over the papaya mixture in the mortar and gently pound to combine the flavors.

  7. Finish and serve: Add the cherry tomatoes and lightly pound and mix. Serve immediately on a plate.

  8. Chili variations: While this recipe uses ground red chili pepper, you can substitute fresh green chili peppers or dried red chili peppers according to your preference.

Refreshing Green Mango Salad (Som Tum Inspired)

This recipe offers a vibrant and flavorful take on the classic Thai Som Tum salad, using readily available ingredients. This version focuses on a refreshing and easy-to-make salad featuring green mango, cucumber, and watercress, tossed in a zesty fish sauce dressing.

Ingredients

Salad:

  • ½ Green Mango
  • 1 Cucumber
  • 2 bunches Watercress (or mesclun)
  • 1 tbsp Pine Nuts (or your choice of nuts)

Dressing:

  • 3 tbsp All-purpose Fish Sauce
  • 4 Dried Shrimp
  • 1 Cilantro sprig
  • 2 tsp Grapeseed Oil

Instructions

Prepare the Salad:

  1. Prepare the Mango and Cucumber: Peel the green mango and julienne it into thin strips. Peel and julienne the cucumber into similar-sized strips.
  2. Add the Greens: Rinse and drain the watercress (or mesclun). Gently toss it with the mango and cucumber.
  3. Add Nuts: Transfer the salad to a serving bowl and sprinkle with pine nuts (or your preferred nuts).

Make the Dressing:

  1. Rehydrate Shrimp: Soak the dried shrimp in a small bowl of water to rehydrate. Once softened, finely chop them.
  2. Combine Ingredients: In a small bowl, combine the fish sauce, chopped dried shrimp, and chopped cilantro (fresh or dried).
  3. Add Oil: Drizzle in the grapeseed oil and mix well.

Assemble the Salad: Drizzle the prepared dressing over the salad and toss gently to combine. Serve immediately and enjoy!

Note: While traditionally made with a tart, unripe green mango, a ripe mango can be used with the addition of cucumber for a balanced flavor. Feel free to substitute cilantro for the watercress if preferred.

Authentic Som Tum (Thai Green Papaya Salad) with a European Twist

This recipe offers a delicious and easy way to prepare the classic Thai green papaya salad, Som Tum, with a slight adaptation for European palates. Traditionally served with sticky rice, this version complements beautifully with basmati rice or raw cabbage.

Ingredients

  • 1/2 green papaya (grated or finely julienned)
  • 10 green beans
  • 1 red chili pepper (smashed)
  • 1 clove garlic (smashed)
  • 2 tbsp roasted peanuts
  • 4 cherry tomatoes (quartered)
  • 3 tbsp fish sauce
  • 1/2 lime (juiced)
  • 1 tbsp palm sugar (or dark brown sugar with molasses)
  • 1/3 raw cabbage (optional, for serving)
  • 10 small shrimps
  • Basmati rice (cooked, for serving)

Instructions

  1. Prepare the ingredients: Grate or finely julienne the green papaya. For a milder European twist, boil the green beans and shrimps for about 10 minutes until tender. This step deviates from the traditional raw preparation but makes the salad more familiar to those unaccustomed to raw seafood. Smash the chili pepper and garlic clove.
  2. Combine and serve: In a large bowl, combine the fish sauce, lime juice, and palm sugar (or brown sugar substitute). Add the smashed chili, garlic, roasted peanuts, and quartered cherry tomatoes. It’s crucial to add the grated green papaya right before serving to prevent it from becoming soggy. Toss everything together gently.
  3. Serve: Traditionally, Som Tum is served with sticky rice. However, this recipe suggests serving it with cooked basmati rice for a different flavor profile or alongside some fresh, raw cabbage for a lighter option.

Enjoy your fresh and flavorful Som Tum!

History of Som Tum

Pinpointing the exact origins of Som Tum is tricky, as written records of early Lao and Thai cuisine are scarce. However, it’s generally accepted that the dish originated in the region encompassing present-day Laos and Northeast Thailand (Isan), where both green papaya and the key ingredients for the dressing were readily available.

Early versions of Som Tum likely predate the use of chilies, which were introduced to Southeast Asia from the Americas via Portuguese traders in the 16th century. These early iterations probably featured a milder flavor profile, relying on fermented fish sauce (pla ra), garlic, palm sugar, and lime juice for seasoning.

The addition of chilies transformed Som Tum, adding the fiery kick that is now its signature characteristic. As the dish evolved, other ingredients like tomatoes, long beans, and peanuts were incorporated, resulting in the diverse variations we enjoy today.

Som Tum gained wider popularity within Thailand throughout the 20th century, spreading from the Northeast to other regions. Its fresh, vibrant flavors and satisfying crunch quickly made it a beloved national dish, and its fame eventually spread internationally.

Today, Som Tum is enjoyed worldwide, appreciated for its unique blend of sweet, sour, salty, spicy, and umami flavors. From street food stalls to high-end restaurants, this iconic salad continues to tantalize taste buds and stands as a testament to the ingenuity of Lao and Thai culinary traditions.

Nutritional Content and Benefits of Som Tum

Som Tum, a vibrant and flavorful green papaya salad, offers more than just a delightful culinary experience. It’s packed with nutritional benefits, making it a healthy addition to your diet. Green papaya itself is a good source of vitamin C, a powerful antioxidant that supports immune function and skin health. It also provides vitamin A, essential for vision and cell growth, and dietary fiber, which aids digestion and promotes regularity.

The other fresh ingredients typically found in Som Tum, such as tomatoes, garlic, chilies, and long beans, further contribute to its nutritional value. Tomatoes are rich in lycopene, an antioxidant linked to reduced risk of certain cancers. Garlic boasts allicin, a compound known for its potential heart-health benefits. Chilies add a kick of capsaicin, which can boost metabolism and act as a pain reliever. And long beans provide a dose of vitamin K, crucial for blood clotting.

The fermentation process involved in some Som Tum variations can also add probiotics, beneficial bacteria that support gut health. These probiotics can improve digestion and enhance nutrient absorption.

While Som Tum is generally healthy, it’s important to be mindful of the sodium content, which can be high due to the fish sauce and other seasonings. Adjusting the amount of these ingredients can help control sodium intake. Overall, Som Tum is a refreshing and nutritious dish that offers a wide range of vitamins, minerals, and potential health benefits.

Tips for Choosing Quality Papaya

Picking the perfect papaya for your som tum is crucial for a delicious salad. Look for a papaya that is mostly ripe but still slightly firm to the touch. A perfectly ripe papaya will have skin that is transitioning from green to yellow-orange, with more yellow than green indicating a sweeter fruit.

Avoid papayas with bruises, soft spots, or blemishes. These are signs of overripeness or damage. A good papaya should feel heavy for its size, indicating juicy and flavorful flesh.

Gently press your fingertip against the papaya. It should yield slightly but not feel mushy. If it’s rock hard, it needs more time to ripen. If it gives easily to pressure, it’s likely overripe and may be too soft for som tum.

For a truly authentic green papaya salad, seek out specifically a green papaya. These will be completely green and very firm, perfect for shredding and providing that characteristic crisp texture. However, these require different preparation compared to a ripe papaya for som tum.

Finally, give the papaya a sniff. A ripe papaya should have a sweet, slightly musky aroma at the stem end. If it has no smell, it’s likely underripe. A fermented or sour smell indicates it’s past its prime.

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