Thai · Lunch · Dinner · Snack
Som Tam (Thai Green Papaya Salad)
ส้มตำ
Crisp shreds of green papaya bruised in a mortar with garlic, chilli, lime and fish sauce, tossed with long beans, juicy tomatoes and a scattering of peanuts. A bright, hot, sour and salty salad that is fresh and light.
- Prep
- 25 min
- Cook
- No cooking
- Total
- 25 min
- Serves
- 4
Calories come from: Carbs 59% · Fat 27% · Protein 14%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- 1 small (about 4 cups shredded)400 ggreen (unripe) papaya, peeled and shredded
- 2 cloves6 ggarlic
- 2Thai bird's eye chillies
- 6 beans (about 1 cup)100 gyardlong beans, cut into 4 cm pieces
- 10150 gcherry tomatoes, halved
- 1 tbsp8 gdried shrimp
- 2 tsp8 gpalm sugar, grated
- 2 tbsp36 gfish sauce
- 3 tbsp (about 2 limes)45 glime juice
- 3 tbsp27 gunsalted dry-roasted peanuts, roughly crushed
Steps
- 1
Peel the green papaya, cut it in half and scoop out the white seeds.
- 2
Shred the papaya into long thin strands with a julienne peeler or the coarse side of a grater.
- 3
Pound the garlic and chillies in a large mortar into a rough paste.
- 4
Add the palm sugar and dried shrimp and pound until the sugar dissolves and the shrimp break up.
- 5
Add the long beans and pound lightly just to bruise them.
- 6
Add the cherry tomatoes and press gently so they release some juice.
- 7
Pour in the fish sauce and lime juice and stir to combine.
- 8
Add the shredded papaya and work it in with the pestle and a spoon, bruising and tossing until coated.
- 9
Taste and adjust with a little more lime or chilli if needed.
- 10
Transfer to a plate and scatter over the crushed peanuts. Serve straight away.
Swaps, storage and make-ahead
Swaps
- Use crushed roasted cashews instead of peanuts if you prefer, or leave the nuts out entirely for a nut-free salad.
- For a vegan version, leave out the dried shrimp and replace the fish sauce with soy sauce or a vegan fish sauce, choosing one labelled vegan.
- If you can't find green papaya, use shredded firm green mango, cucumber or a mix of carrot and cabbage.
- Use green beans instead of yardlong beans and light brown sugar instead of palm sugar if those are easier to find.
Storage
Som tam is best eaten straight away, as the papaya softens and turns watery once dressed. Refrigerate any leftovers within 2 hours and eat within a day, and do not freeze it.
Make ahead
Shred the papaya up to a day ahead and keep it in a sealed container in the fridge, and mix the lime juice, fish sauce and sugar dressing separately. Pound and toss everything together just before serving.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Som Tam (Thai Green Papaya Salad) in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: FishCrustaceansPeanuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (196 g) | Per 100 g | |
|---|---|---|
| Calories | 121 kcal | 62 kcal |
| Protein | 4.8 g | 2.4 g |
| Carbohydrates | 19.3 g | 9.8 g |
| of which sugars | 11.4 g | 5.8 g |
| Fiber | 2.8 g | 1.4 g |
| Fat | 3.9 g | 2 g |
| of which saturated | 0.7 g | 0.4 g |
| Sodium | 766 mg | 391 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
