Som Tum (Green Papaya Salad)

By Julia Moskin

Updated July 21, 2025

Som Tum (Green Papaya Salad)
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Rating
5(599)
Comments
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In Isan (and the rest of Thailand), green papaya salad is called som tum, with “som” meaning “sour” and “tum” referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.

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Ingredients

Yield:4 to 6 servings
  • 1large or 2 small cloves garlic, peeled
  • ¼teaspoon salt
  • 1tablespoon dry-roasted salted peanuts, more for garnish
  • 2fresh bird chilies or serrano chilies, sliced
  • ½teaspoon raw sugar or white sugar
  • 1tablespoon dried shrimp (optional)
  • 2tablespoons fresh lime juice
  • 1 to 2tablespoons fish sauce (nam pla), to taste
  • 2plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped
  • ½pound long beans, trimmed and cut into 1½-inch lengths (optional)
  • 1small to medium green (unripe) papaya (see Note)
  • Lettuce for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

177 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 10 grams protein; 374 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.

  2. Step 2

    Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.

  3. Step 3

    Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

Tip
  • If green papaya is unavailable, use an equivalent amount of coleslaw mix (shredded cabbage and carrots).

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Ratings

5 out of 5
599 user ratings
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Comments

Karen

This is also a suitable fate for that canteloupe you opened that was hard as a rock.

Michael

I have made this many times using a hard very green mango and it was great.

Adrienne

Kohlrabi can also be subbed for the papaya

AngelainTheShire

I watched Thai ladies making this in a roadside cafe in clear plastic bags for a good hour while waiting for my travel group to return from a hill trek. It was picked up by those riding scooters to take home. What neither recipe includes (Green Mango nor Green Papaya Salad) is the copious amount of MSG that was ladled into each bag-at least 2-3 Tablespoons!

Emily

We use a round, green cucumber called " meloncino" in place of green papaya. It's perfect!

Martin Amada

18 years in Thailand, I practically lived on Som Tam. Never once met another farang who took it with pla ra, the fermented fish guts the people of Isaan (some anyway) love so much. Mind you I had to be in the mood for acquired taste. Tiny salt crabs are the other ingredient you never see added outside of the Kingdom (and Laos.) I'm a three chili guy.

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