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green papaya salad
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Som Tum (Green Papaya Salad)

Print this out and impress everyone with your worldly cooking skills. Som Tum done right!

Course Salad
Cuisine Asian
Servings 2 to 3
Author Chef Chris Koetke

Ingredients

  • 10 oz. green papaya
  • 5 cloves garlic chopped
  • 4-6 bird’s eye chilies
  • 4 cherry tomatoes halved
  • 3 oz. long beans cut into 1 inch pieces
  • 2 - 4 Tbsp. roasted peanuts
  • 2 Tbsp. dried shrimp optional
  • 2 Tbsp. fish sauce
  • 2 Tbsp. palm sugar grated if purchased as a whole piece (can substitute sugar)
  • 3 Tbsp. lime juice
  • To garnish: 1 cup shredded red cabbage, fresh bean sprouts, and ½ cup long beans, cut into 1-inch pieces

Instructions

  1. Peel papaya. Cut flesh into a fine julienne. Discard seeds. Reserve.

  2. With a mortar and pestle, pound chilies and garlic together to form a chunky paste.

  3. Add peanuts, dried shrimp, tomatoes, and beans. Mix to incorporate.

  4. Add fish sauce, palm sugar, and lime juice.

  5. Add shredded papaya, fold it in.
  6. Put on a serving platter and garnish with red cabbage, fresh bean sprouts and long beans.

Recipe Notes

Recipe courtesy of Chef Chris Koetke

Note: For vegetarian som tum, omit the dried shrimp and substitute soy sauce for fish sauce.