Som Tum

Som Tum Recipe - Authentic Thai Papaya Salad with Long Bean and Dried Shrimps

Region / culture: Thailand | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Som Tum, also known as Green Papaya Salad, is a popular and refreshing Thai dish that combines the perfect balance of flavors - spicy, sour, salty, and sweet. This dish is a staple in Thai cuisine and is loved for its vibrant colors and bold flavors.

History

Som Tum originated in the northeastern region of Thailand, known as Isaan. It is believed to have been influenced by Lao cuisine, as the region shares a border with Laos. The dish has since become popular throughout Thailand and around the world for its unique taste and health benefits.

Ingredients

2 cups shredded raw papaya
4 cherry tomatoes, halved
0.5 cup sliced long beans or runner beans
2 cloves garlic, peeled and crushed
4 hot bird chilies, crushed
1 tsp fresh lime juice
2 lime wedges
1 tsp salt
2 tsp fish sauce
1.5 tbsp palm sugar or brown sugar
1 tbsp dried shrimps, soaked
1 tbsp pure tamarind juice
2 tbsp crushed roasted peanuts

How to prepare

Crush garlic, chilies, beans, tomatoes, dried shrimps, and peanuts in a mortar or mixing bowl.
Add shredded raw papaya, lime wedges, sugar, and season with lime juice, fish sauce, salt, and tamarind juice. Taste for spiciness, sourness, nuttiness, and sweetness.
Portion and serve as an appetizer, salad with a variation of fresh garden vegetables, or as a side dish with other Thai dishes and steamed Thai sticky rice (khao niew nueng).

Variations

Add shredded carrots or cucumber for extra crunch and color.
Substitute the dried shrimps with grilled shrimp or tofu for a vegetarian version.
Use different types of beans or vegetables, such as green beans or bell peppers, for variety.

Cooking Tips & Tricks

Use a mortar and pestle to crush the ingredients for a more authentic and flavorful dish.

- Adjust the spiciness, sourness, and sweetness to suit your taste preferences.

- For a milder version, remove the seeds from the bird chilies before crushing them.

- Soak the dried shrimps in water before using to soften them and enhance their flavor.

Serving Suggestions

Serve Som Tum as an appetizer, salad, or side dish with other Thai dishes such as grilled meats, curries, or stir-fries. It pairs well with steamed rice or sticky rice.

Cooking Techniques

Use a mortar and pestle to crush the ingredients for a traditional and authentic flavor.

- Toss the salad gently to combine the flavors without crushing the papaya too much.

- Adjust the seasoning to balance the flavors of spicy, sour, salty, and sweet.

Ingredient Substitutions

Substitute the raw papaya with green mango or jicama for a different texture and taste.

- Use soy sauce or tamari instead of fish sauce for a vegetarian or vegan version.

- Replace the brown sugar with honey or palm sugar for a different sweetness.

Make Ahead Tips

You can prepare the ingredients for Som Tum ahead of time and assemble the salad just before serving to keep it fresh and crisp. Store the crushed ingredients in an airtight container in the refrigerator for up to a day.

Presentation Ideas

Serve Som Tum in a traditional Thai mortar and pestle for an authentic presentation. Garnish with fresh herbs, such as cilantro or mint, and extra crushed peanuts for added texture and flavor.

Pairing Recommendations

Pair Som Tum with a cold beer or a refreshing Thai iced tea to balance the spiciness of the dish. Serve with fresh fruit, such as pineapple or watermelon, for a light and refreshing meal.

Storage and Reheating Instructions

Som Tum is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to a day. The salad may lose its crispness over time, so it's best to eat it as soon as possible.

Nutrition Information

Calories per serving

Each serving of Som Tum contains around 150 calories, making it a light and healthy option for a meal or snack.

Carbohydrates

Som Tum is a low-carb dish, with the main source of carbohydrates coming from the raw papaya and brown sugar. Each serving contains approximately 15 grams of carbohydrates.

Fats

The fats in Som Tum mainly come from the peanuts and dried shrimps. Each serving contains around 8 grams of fat, with the majority being healthy unsaturated fats.

Proteins

The protein content in Som Tum comes from the dried shrimps and peanuts. Each serving provides approximately 5 grams of protein, making it a good source of this essential nutrient.

Vitamins and minerals

Som Tum is rich in vitamins and minerals, particularly vitamin C from the papaya and lime juice. It also contains potassium, magnesium, and iron from the vegetables and peanuts.

Alergens

Som Tum contains peanuts and dried shrimps, which are common allergens. If you have allergies to these ingredients, you can omit them or substitute with other nuts or proteins.

Summary

Som Tum is a nutritious and flavorful dish that is low in carbs and calories, high in vitamins and minerals, and a good source of healthy fats and proteins.

Summary

Som Tum is a delicious and healthy Thai dish that is easy to make and full of bold flavors. With the perfect balance of spicy, sour, salty, and sweet, this salad is sure to become a favorite in your home. Enjoy it as an appetizer, salad, or side dish with your favorite Thai dishes for a taste of authentic Thai cuisine.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a hot summer day and I had just finished exploring the local market in Thailand. As I browsed through the vibrant stalls filled with fresh fruits and vegetables, I came across a stand where a young woman was making Som Tum, a traditional Thai papaya salad.

I watched as she deftly shredded green papaya, pounded together chilies, garlic, and peanuts in a mortar and pestle, and mixed it all together with fish sauce, lime juice, and palm sugar. The aroma that wafted from the bowl was intoxicating, a perfect balance of sweet, sour, salty, and spicy.

I couldn't resist asking her for the recipe. She smiled and handed me a piece of paper with the ingredients and instructions written in Thai. I couldn't read a word of it, but I was determined to learn how to make this delicious dish.

Back home, I enlisted the help of my neighbor, Mrs. Li, who had lived in Thailand for several years and was familiar with the cuisine. Together, we deciphered the recipe and set out to recreate the flavors of that memorable day at the market.

We started by sourcing the freshest ingredients we could find – green papaya, cherry tomatoes, green beans, and Thai chilies. Mrs. Li showed me how to shred the papaya into thin strips, using a special tool called a som tam, which resembled a sharp, serrated knife.

Next, we prepared the dressing by pounding together chilies, garlic, and peanuts in a mortar and pestle until they formed a rough paste. We then added fish sauce, lime juice, and palm sugar, adjusting the proportions until we achieved the perfect balance of flavors.

Finally, we combined all the ingredients in a large bowl, tossing them together with our hands to ensure that the dressing coated every strand of papaya and every bite of tomato and bean. The finished salad was a riot of colors and textures, with a burst of fresh, tangy flavors that danced on the palate.

I couldn't wait to share my creation with my family and friends. I served the Som Tum as part of a Thai-inspired feast, complete with sticky rice, grilled chicken, and coconut milk soup. The dish was met with rave reviews, with everyone marveling at the bold and complex flavors that had been coaxed from such simple ingredients.

From that day on, Som Tum became a staple in my kitchen. I would make it whenever I wanted to transport myself back to that bustling market in Thailand, where the scents of lemongrass and coriander mingled with the sounds of vendors hawking their wares and the chatter of shoppers bargaining for the best deals.

Over the years, I have experimented with different variations of the dish, adding mangoes, cucumbers, and even grilled shrimp to the mix. Each time, I have honed my technique, learning to balance the flavors and textures to create a harmonious whole.

But no matter how many times I make Som Tum, it will always hold a special place in my heart as the dish that opened my eyes to the wonders of Thai cuisine. It is a reminder that food is not just sustenance, but a pathway to new experiences and connections – a way to bridge the gap between cultures and bring people together in joy and celebration.

And so, whenever I serve Som Tum to my loved ones, I do so with a sense of gratitude for the young woman at the market who shared her recipe with me, and for Mrs. Li, who guided me in bringing that recipe to life. I am forever indebted to them for opening my eyes – and my taste buds – to the beauty and richness of the world around me.