Som Tum

2 servings


  • 10 ounces (300g) green papaya
  • 5 cloves of garlic, chopped
  • 4-6 bird’s eye chilies
  • 4 cherry tomatoes
  • 3 ounces (100g) long beans, cut into 1 inch pieces
  • 2-4 tbsps roasted peanuts
  • 2 tbsps dried shrimp (optional)
  • 2 tbsps fish sauce
  • 2 tbsps palm sugar
  • 3 tbsps lime juice
  • To garnish: 1 cup shredded red cabbage, fresh bean sprouts, and ½ cup long beans, cut into small pieces


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

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

  3. Add peanuts,dried shrimps,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.

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