Som Tum (Thai Green Papaya Salad) Recipe by Nadine Schweitzer
Cooking Instructions 1 Prepare all of the ingredients, shred the green papaya, carrots and cucumber (optional) using a shredder. Cut the beans (optional) tomatoes and lime and set aside. 2 In a pestle and mortar roughly pound and bash the chillies and garlic together. Add the palm sugar, beans (optional), tomatoes and dried shrimp (optional). Then lightly pound all the ingredients together to combine. 3 Squeeze in lime juice (or tamarind paste mixture) and fish sauce. Again lightly pound (avoid over bashing the ingredients). Add the sauce to the mixing bowl with the green papaya, carrot and cucumber (optional). Mix with a spoon to combine and incorporate all of the ingredients and taste. Tip: it should be sweet, salty and also have a sharp, sour and spicy tang (adjust as needed, add more lime for tang, sugar for sweetened, fish sauce for saltiness etc). 4 Transfer the somtum salad into a serving bowl. Garnish and sprinkle over the peanuts (optional). 1 Prepare all of the ingredients, shred the green papaya, carrots and cucumber (optional) using a shredder. Cut the beans (optional) tomatoes and lime and set aside. 1 Prepare all of the ingredients, shred the green papaya, carrots and cucumber (optional) using a shredder. Cut the beans (optional) tomatoes and lime and set aside. 2 In a pestle and mortar roughly pound and bash the chillies and garlic together. Add the palm sugar, beans (optional), tomatoes and dried shrimp (optional). Then lightly pound all the ingredients together to combine. 2 In a pestle and mortar roughly pound and bash the chillies and garlic together. Add the palm sugar, beans (optional), tomatoes and dried shrimp (optional). Then lightly pound all the ingredients together to combine. 3 Squeeze in lime juice (or tamarind paste mixture) and fish sauce. Again lightly pound (avoid over bashing the ingredients). Add the sauce to the mixing bowl with the green papaya, carrot and cucumber (optional). Mix with a spoon to combine and incorporate all of the ingredients and taste. Tip: it should be sweet, salty and also have a sharp, sour and spicy tang (adjust as needed, add more lime for tang, sugar for sweetened, fish sauce for saltiness etc). 3 Squeeze in lime juice (or tamarind paste mixture) and fish sauce. Again lightly pound (avoid over bashing the ingredients). Add the sauce to the mixing bowl with the green papaya, carrot and cucumber (optional). Mix with a spoon to combine and incorporate all of the ingredients and taste. Tip: it should be sweet, salty and also have a sharp, sour and spicy tang (adjust as needed, add more lime for tang, sugar for sweetened, fish sauce for saltiness etc). 4 Transfer the somtum salad into a serving bowl. Garnish and sprinkle over the peanuts (optional). 4 Transfer the somtum salad into a serving bowl. Garnish and sprinkle over the peanuts (optional). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Hot dog tater tot casserole Instant Pot Zatarain's Jambalaya Smothered Instant Pot Pork Chops Zucchini Bread Moist Chocolate Cupcakes Hot dog tater tot casserole Instant Pot Zatarain's Jambalaya Smothered Instant Pot Pork Chops Zucchini Bread Moist Chocolate Cupcakes Laccha pakoray Aloo Pakoras Egg pakora Imli ki chutney Chicken spring roll ❤ Sauteed Squid Strawberry 🍓 and kiwi 🥝 Drink Imli khajur ki Chutney Semolina coconut cookies (eggless) Meat Pie Laccha pakoray Aloo Pakoras Egg pakora Imli ki chutney Chicken spring roll ❤ Sauteed Squid Strawberry 🍓 and kiwi 🥝 Drink Imli khajur ki Chutney Semolina coconut cookies (eggless) Meat Pie