Ingredients

1 large or 2 small cloves garlic, peeled

1/4 teaspoon salt

1 tablespoon dry-roasted salted peanuts, plus more for garnish

2 fresh bird chilies or serrano chilies, sliced

1/2 teaspoon raw sugar or white sugar

1 tablespoon dried shrimp (optional)

2 tablespoons fresh lime juice

1 to 2 tablespoons fish sauce (nam pla), to taste

2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped

1/2 pound long beans, trimmed and cut into 1 1/2-inch lengths (optional)

1 small to medium green (unripe) papaya

Lettuce for serving (optional)

Instructions

Step 1: In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar, and dried shrimp (if using) into a paste. Transfer this mixture to a large bowl. Add lime juice and fish sauce, then use a spoon or the mortar to lightly crush the tomatoes and beans (if using). Add them to the bowl and mix gently.

Step 2: Peel the green papaya and coarsely grate or shred it, discarding seeds and the inner membrane. You should have about 4 to 6 cups of shredded papaya.

Step 3: Add the shredded papaya to the bowl with the dressing and gently toss everything together until well combined. Taste and adjust seasoning as needed.

Step 4: Mound the salad in a serving bowl, optionally lined with lettuce leaves. Sprinkle extra peanuts on top for garnish, and serve immediately.

Tips & Variations

If you prefer less heat, reduce the number of chilies or remove the seeds before adding them.

For a vegan version, omit dried shrimp and replace fish sauce with soy sauce or a vegan fish sauce alternative.

Use a mandoline or food processor to shred the papaya more quickly.

Add shredded carrots or green mango for a twist on flavor and texture.

Storage

Som Tum is best enjoyed fresh as the papaya retains its crispness. Store any leftovers in an airtight container in the refrigerator for up to 1 day. The salad may release some liquid, so stir before serving and serve chilled or at room temperature. Avoid storing for longer as the fruit softens and flavors may become muted.

FAQs

Can I make Som Tum without a mortar?

Yes, you can use a blender or food processor to create the paste. Just be careful not to over-blend; you want a coarse paste rather than a smooth puree.

What if I can’t find green papaya?

You can substitute shredded green mango or young green zucchini in a pinch, but the authentic crunchy texture and flavor come from green papaya, which is best when available.