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Green papaya salad Som Tum Recipe

An authentic, popular Thai salad. Spicy and sour green papaya salad with lime, fresh coriander, peanuts and baby gem leaves.

  • Preparation
  • Cooking time
  • Rest time
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(2 votes) 4.5/5
Pour people
  • Green papaya(s) : 1 whole
  • Fresh coriander : 0.25 bunch
  • Cherry tomato(es) : 200 g
  • Green bean(s) : 100 g
  • Red chilli(s) : 2 whole
  • Lime(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Palm sugar : 60 g
  • Fish sauce : 1 Tbsp
  • Peanut(s) : 50 g
  • Baby gem lettuce(s) : 2 whole
  • ETAPE 1

    Top and tail the green beans and cut into small pieces, cook in boiling water for 2 minutes then refresh under cold running water.

  • ETAPE 2

    Cut the cherry tomatoes in half.

  • ETAPE 3

    Peel and roughly chop the garlic cloves.

  • ETAPE 4

    Roughly chop the chillies.

  • ETAPE 5

    Juice the limes using a lime squeezer.

  • ETAPE 6

    Separate the coriander leaves from the stalks. Roughly chop both parts and keep separate.

  • ETAPE 7

    Put the coriander stalk into a pestle and mortar. Add the tomato and chilli and pound a couple of times, add the garlic and pound again. Add the fish sauce, palm sugar and lime juice and mix well. You should have a coarse paste. Taste the dressing and adjust if necessary.

  • ETAPE 8

    Peel the papaya and grate on a mandolin fitted with a julienne blade. SMix the grated papaya with the green beans and the dressing.

  • ETAPE 9

    Toast the peanuts under a hot grill for 2 minutes and then roughly chop.
    Separate the leaves of the baby gem and wash in cold water. Dry in a salad spinner.
    Fill the baby gem leaves with the salad and finish with a sprinkle of peanuts and the chopped coriander leaves.

  • ETAPE 10

    Serve immediately.

Chef's tip

«Only dress the salad just before serving or the fish sauce and lime juice will wilt the other ingredients.»

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