Som Tam Recipe

Crunchy green papaya pounded with lime, chilli, garlic and peanuts — som tam is Thailand's most vibrant salad, fiery, sour, sweet and salty all at once.

Prep time

20 mins

Cook time

0 mins

Total time

20 mins

Servings

4 servings

Calories

220

Ingredients

• 1 small green papaya, peeled and shredded
• 2 garlic cloves
• 2 bird's eye chillies
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp palm sugar or sugar
• 8 cherry tomatoes, halved
• 2 tbsp roasted peanuts
• 1 carrot, shredded
• Long beans, cut (optional)
• Lettuce leaves, to serve

Instructions

1. Pound the garlic and chillies lightly in a mortar until bruised but not paste.
2. Add the lime juice, fish sauce and sugar and stir until the sugar dissolves.
3. Add the tomatoes and beans and pound gently just to bruise them.
4. Add the papaya and carrot and toss and pound lightly until coated and slightly softened.
5. Taste and adjust: it should be sour first, then salty, sweet and hot.
6. Serve on lettuce leaves scattered with peanuts.

Pro tips

• A mortar gives the authentic bruised texture; a bowl and spoon can work in a pinch.
• Do not over-pound or the papaya turns mushy.
• Taste and adjust at the end; som tam is all about balance.
• If green papaya is unavailable, shredded carrot and cabbage make a good stand-in.

Frequently asked questions