Introduction
Few dishes represent Thai street food culture as perfectly as Som Tum, also known as green papaya salad. Bursting with vibrant colors, crunchy textures, and a flavor explosion of sweet, sour, salty, and spicy, Som Tum is both refreshing and addictively bold.
Originating in the northeastern Isaan region of Thailand, this dish is a staple at markets and restaurants across the country. It’s traditionally made by pounding ingredients together with a mortar and pestle to release their full aroma and flavor.
In this article, you’ll learn about the history, ingredients, variations, and step-by-step instructions to make authentic Som Tum at home.
What Is Som Tum?
Som Tum (ส้มตำ) translates to “sour pounded,” which describes both its taste and preparation method. The star ingredient is shredded unripe green papaya, which acts as a neutral base to absorb the flavors of garlic, lime, chili, and fish sauce.
While traditionally made spicy, Som Tum can easily be customized to suit your heat level or dietary preferences.
A Brief History of Som Tum
Som Tum comes from the Isaan region of northeastern Thailand and shares culinary roots with neighboring Laos, where a similar dish called Tam Mak Hoong is also popular.
Originally a rural dish, it gained popularity across Thailand in the mid-20th century and is now a national favorite served everywhere from roadside stalls to fine dining restaurants.
Key Ingredients
Unripe green papaya: Shredded finely for a crunchy texture
Garlic: Pounded to release its aroma
Thai chilies: Adds heat — adjust to your spice preference
Lime juice: Brings the signature sour taste
Fish sauce: Salty, umami-rich base
Palm sugar (or brown sugar): For sweetness and balance
Tomatoes: Juicy bursts of freshness
Long beans (snake beans): Adds texture and color
Roasted peanuts: Adds crunch and nuttiness
Dried shrimp (optional): Common in traditional versions for extra umami
Tools You’ll Need
Mortar and pestle: Essential for pounding ingredients together
Sharp knife or julienne peeler: To shred green papaya
Large bowl: For mixing if not using mortar
Step-by-Step Som Tum Recipe
Ingredients:
2 cups shredded green papaya
2 cloves garlic
2–4 Thai bird’s eye chilies (adjust to taste)
1 tbsp fish sauce
1 tbsp palm sugar (or brown sugar)
Juice of 1 lime
4 cherry tomatoes, halved
4 long beans, cut into 2-inch pieces
1 tbsp dried shrimp (optional)
2 tbsp roasted peanuts
Instructions:
Step 1: Prepare the Papaya
Peel the green papaya and shred it into thin strips using a julienne peeler or knife. Soak briefly in ice water for extra crispness, then drain and pat dry.
Step 2: Pound the Base
In a mortar, add garlic and chilies. Pound lightly to bruise and release aroma — don’t over-mash.
Step 3: Add Seasonings
Add palm sugar, lime juice, and fish sauce to the mortar. Pound and mix until the sugar dissolves.
Step 4: Mix in Veggies
Add tomatoes and long beans. Lightly pound while mixing with a spoon. Add papaya and continue gently pounding and turning the mixture to combine all ingredients.
Step 5: Serve
Transfer to a plate, sprinkle with roasted peanuts, and serve immediately.
Variations of Som Tum
Som Tum is incredibly versatile. Here are a few common regional and dietary variations:
Som Tum Thai: Standard version with dried shrimp, peanuts, and palm sugar
Som Tum Poo: Includes fermented crab, popular in northeastern Thailand
Som Tum Pla Ra: Adds fermented fish sauce for a stronger, earthier flavor
Vegetarian Som Tum: Skip fish sauce and shrimp, substitute with soy sauce or vegan fish sauce
What to Serve with Som Tum
Som Tum is often served with:
Sticky rice (Khao Niew): To balance the heat
Grilled chicken (Gai Yang): A popular street food combo
Fresh vegetables: Like cabbage, cucumber, or green beans to cool the palate
Health Benefits of Som Tum
Low in calories: Perfect for a light lunch or side dish
Rich in fiber: From raw papaya and vegetables
High in vitamins: Especially Vitamin C and A from papaya and tomatoes
Boosts digestion: Thanks to the natural enzymes in unripe papaya
Tips for Perfect Som Tum
Use fresh green papaya: Avoid ripe ones, as they are soft and sweet
Balance is key: Taste and adjust seasoning — all four flavors should shine
Pound gently: The goal is to bruise, not pulverize
Make just before serving: Som Tum tastes best fresh and crunchy
Conclusion
Som Tum is one of the most iconic Thai dishes for a reason — it’s refreshing, bold, and easy to make once you have the right ingredients. Whether you’re making a classic version or customizing it to your taste, this dish brings the vibrant street food experience of Thailand straight to your kitchen.
Try pairing it with grilled meats or sticky rice for a complete and satisfying Thai meal.
Want more Thai flavor? Try our Authentic Tom Yum Goong Recipe
Learn more about Thai salads at TasteAtlas