Som Tum, or Thai green papaya salad, is a vibrant explosion of flavors and textures that perfectly encapsulates the spirit of Thai cuisine. This iconic dish is a harmonious blend of sweet, sour, salty, spicy, and bitter notes, all achieved with surprisingly simple ingredients. The crisp, slightly firm texture of the unripe papaya provides the perfect canvas for a symphony of flavors, punctuated by the satisfying crunch of roasted peanuts and the subtle heat of chilies. Its refreshing nature makes it an ideal appetizer, side dish, or even a light meal on its own. Beyond its deliciousness, Som Tum offers a healthy dose of vitamins and nutrients.
This recipe will guide you through creating an authentic and incredibly flavorful Som Tum at home, even if you're a novice in the kitchen. Get ready to unlock the secrets of this beloved Thai dish, learning how to perfectly balance the ingredients and achieve that signature Som Tum taste. Let's dive into the step-by-step process!
Tools Needed
- Mortar and pestle (or small bowl and pestle)
- Knife
- Cutting board
- Mandoline (optional)
Ingredients
- Palm sugar: 1 tbsp (or brown sugar)
- Lime: 1 (juiced, about 2-3 tbsp)
- Red Thai chilies: 2 (finely chopped, or Fresno/Serrano chilies)
- Garlic: 1 tbsp (minced)
- Shallot: 1 small (thinly sliced)
- Tamarind paste/concentrate: 1 tbsp
- Mushroom-based fish sauce (or soy sauce)
- Salt
- Carrots: 1 cup (julienned)
- Cherry tomatoes
- Snake beans (or green beans)
- Green papaya: 3 cups (shredded)
- Roasted peanuts
- Cilantro (or mint/Thai basil)
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Dressing
- Finely chop palm sugar, red Thai chilies, and thinly slice shallot.
- In a mortar and pestle (or bowl), pound chilies, garlic, and shallots into a paste. Add palm sugar, lime juice, tamarind paste, fish sauce (or soy sauce), and salt. Mix well and let rest for 10 minutes.
- Julienne carrots, halve cherry tomatoes, and prepare snake beans (or blanch green beans).
- Shred the green papaya using your preferred method (peeler, shaving, or julienne).
Step 2. Combine and Marinate
- Combine snake beans and dressing, then add cherry tomatoes, pressing gently. Add julienned carrots and mix.
- Add papaya gradually, mixing and slightly bruising until wilted. Refrigerate for about 2 hours.
Step 3. Garnish and Serve
- Before serving, top with cilantro and roasted peanuts. Mix and serve.
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- Lime oils can make skin sensitive to sunlight, causing 'margarita burn'.
- Traditional Som Tum uses a mortar and pestle. Pounding ingredients releases flavors and softens vegetables.
- Adjust ingredients to your taste. Make it your own!
- If using a mandoline, prioritize safety.
- The salad can be prepared ahead; store dressing and vegetables separately and combine before serving.
Nutrition
- Calories: 200-250
- Fat: 5-7g
- Carbs: 40-50g
- Protein: 2-3g
FAQs
1. Can I use a different type of chili?
Yes! Substitute with bird's eye chilies, serrano peppers, or even a milder chili depending on your spice preference. Adjust the amount accordingly.
2. What if I don't have a mortar and pestle?
A food processor can work, but it might not achieve the same texture. Pulse the ingredients briefly to avoid over-processing and losing the desired crunch.
3. Can I make this ahead of time?
It's best enjoyed fresh, but you can prepare the components (like chopping the vegetables) ahead. Assemble and toss just before serving to maintain the best texture and flavor.
So there you have it – your very own delicious and authentic Vegan Som Tum! This vibrant salad is a testament to the power of simple ingredients combined with skillful preparation. Enjoy the refreshing flavors and the satisfying crunch of this iconic Thai dish.