Green Papaya Salad Recipe – Thai Som Tum with Shrimp & Peanuts

Last Updated on 2 months by Neha Deshmukh

Green Papaya Salad Recipe – Thai Som Tum with Shrimp & Peanuts

Hey everyone! If you’re anything like me, you’re always on the lookout for vibrant, flavorful dishes that are a little bit different. This Green Papaya Salad, or Som Tum as it’s known in Thailand, is exactly that. I first made this when I was travelling through Southeast Asia, and it instantly became a favourite – the perfect balance of sweet, sour, spicy, and umami. It’s seriously addictive! Let’s dive in and learn how to make this incredible salad.

Why You’ll Love This Recipe

This isn’t just a salad; it’s an experience. The crunchy papaya, the fiery chilies, the tangy lime… it’s a party in your mouth! It’s quick to make (under 20 minutes!), incredibly refreshing, and a fantastic way to impress your friends and family. Plus, it’s naturally gluten-free and can easily be adapted to be vegan.

Ingredients

Here’s what you’ll need to create this Thai masterpiece:

• 3 cups green papaya, julienned
• 3 pieces long beans, cut into 2-inch lengths
• 5-6 cherry tomatoes, halved
• 1-2 Thai red chilies, roughly chopped (adjust to your spice preference!)
• 2 garlic cloves
• 2 tbsp palm sugar
• 1 small lime, juiced
• 1.5 tbsp dried shrimp
• 1.5 tbsp tamarind paste
• 1.5 tbsp fish sauce
• 3 tbsp roasted peanuts, roughly chopped
• Red onion, thinly sliced (for garnish, optional)

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best results:

Green Papaya: Selecting & Preparing
Finding green papaya can sometimes be a challenge. Look for firm, unripe papayas – they should be bright green and feel hard to the touch. To prepare, peel it and then julienne (cut into matchstick-like strips). Don’t worry if your julienning isn’t perfect, it all gets tossed together! Soaking the shredded papaya in cold water for a few minutes helps keep it extra crisp.

Thai Red Chilies: Heat Level & Substitutions
These little guys pack a punch! Start with one chili if you’re unsure about your spice tolerance. You can substitute with bird’s eye chilies or even a pinch of cayenne pepper, but the flavour won’t be quite the same.

Palm Sugar: Unique Flavor & Alternatives
Palm sugar has a lovely caramel-like flavour that’s different from regular sugar. If you can’t find it, brown sugar is a decent substitute, though it won’t have the same depth of flavour. About 1.5 tbsp of brown sugar will work.

Dried Shrimp: Umami & Regional Variations
Dried shrimp adds a wonderful umami flavour. You can find it at most Asian grocery stores. Some regions in Thailand use fermented fish sauce instead, but dried shrimp is more common.

Tamarind Paste: Tanginess & Authenticity
Tamarind paste provides a crucial tangy flavour. It’s made from the pulp of the tamarind fruit. You can find it in Asian grocery stores or online.

Fish Sauce: The Essential Savory Element
Don’t skip the fish sauce! It’s the backbone of the flavour. It adds a salty, savory depth that you just can’t replicate.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and julienne your green papaya. Give it a good soak in cold water while you prep the other ingredients – this keeps it nice and crunchy.
2. Now, in a mortar and pestle (this is the traditional way, and it really makes a difference!), pound the garlic and chilies into a coarse paste. Really get in there and bruise those aromatics!
3. Add the long beans to the mortar and lightly bruise them. You want to break them open a little to absorb the flavours, but don’t completely mash them.
4. Squeeze in the juice from your lime wedges, then add the dried shrimp, tamarind paste, and fish sauce. Pound everything gently to combine.
5. Drain the papaya and add it to the mortar. Gently bruise everything together with the pestle – you’re not trying to mash it, just combine the flavours.
6. Transfer everything to a mixing bowl. Add the cherry tomatoes and roasted peanuts. Toss thoroughly with your hands (just be careful not to touch your eyes afterwards!).
7. Garnish with thinly sliced red onion, if you like. Serve immediately!

Expert Tips

• Mortar and Pestle is Key: While you can use a food processor, a mortar and pestle really helps release the flavours of the ingredients.
• Taste as You Go: Adjust the lime juice, fish sauce, and palm sugar to your liking. Everyone’s palate is different!
• Don’t Overmix: Overmixing will make the papaya mushy. Gentle is the way to go.

Variations

Vegan Som Tum: Simply omit the dried shrimp and fish sauce. Substitute the fish sauce with a tablespoon of soy sauce or tamari, and add a pinch of seaweed flakes for that umami flavour. My friend Sarah makes a fantastic vegan version this way!

Gluten-Free Som Tum: This recipe is naturally gluten-free, but always double-check the label on your fish sauce and tamarind paste to ensure they haven’t been processed with gluten-containing ingredients.

Spice Level Adjustment: If you’re sensitive to spice, start with just half a chili. If you like it hot, add more! You can also remove the seeds from the chilies to reduce the heat.

Festival Adaptations (Songkran, Thai New Year): During Songkran, Som Tum is a staple! It’s often served alongside grilled meats and sticky rice as part of the festive celebrations.

Serving Suggestions

Som Tum is best served immediately. It’s fantastic on its own as a light lunch or snack, or as a side dish with grilled chicken, pork, or fish. It also pairs beautifully with sticky rice – the sweetness of the rice balances the spice of the salad perfectly.

Storage Instructions

Honestly, Som Tum is best eaten right away. The papaya will start to soften and lose its crunch if stored. However, if you absolutely must, you can store leftovers in an airtight container in the refrigerator for up to a few hours, but the texture won’t be the same.

FAQs

What is Som Tum and where does it originate?
Som Tum is a spicy green papaya salad that originated in Isan (Northeast Thailand). It’s a hugely popular dish throughout Thailand and has become well-loved internationally.

Can I make Som Tum ahead of time?
Not really! The papaya will get soggy. You can prep the ingredients ahead of time (julienne the papaya, chop the vegetables), but don’t assemble the salad until just before serving.

What can I substitute for palm sugar?
Brown sugar is the best substitute, using about 1.5 tablespoons.

What if I don’t like shrimp – can I use another protein?
Absolutely! You can use grilled chicken, tofu, or even omit the protein altogether.

How do I adjust the spice level of this Som Tum?
Start with fewer chilies and taste as you go. Removing the seeds from the chilies also reduces the heat.

Is fish sauce essential for an authentic flavor?
While you can make a vegan version, fish sauce is a key component of the traditional flavour profile. It adds a unique umami that’s hard to replicate.

Enjoy making this delicious and authentic Thai Green Papaya Salad! I hope it brings a little bit of sunshine to your kitchen. Let me know in the comments if you try it and how it turns out!