Bangkok Street Food - Green Papaya Thai Salad - Som Tum ส้มตำ

Peel and julienne the green papaya and carrots into thin strips.

Cut the cherry tomatoes in half and trim the green beans into 1-inch pieces.

In a mortar and pestle, pound the garlic and bird's eye chili until crushed.

Add the palm sugar and salt to the mortar, and continue to pound until combined.

Pour in the lime juice and fish sauce, mixing well to create the dressing.

In a large bowl, combine the julienned papaya, carrots, green beans, and cherry tomatoes.

Pour the dressing over the salad ingredients and toss to combine thoroughly.

Add the crushed peanuts and coriander leaves, mixing gently.

Taste and adjust seasoning with more lime juice or fish sauce if needed.

Serve immediately, garnished with extra peanuts and coriander.

Dietary

Allergens