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Make som tam salad with Christian

Based on 9 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“Som tam salad is a Thai classic, traditionally prepared with green papaya. If green papaya isn’t accessible where you are, simply replace it with kohlrabi, or other crunchy veggies. Check out our video for both versions -with green papaya and kohlrabi!”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
½ clove garlic
½ chili
50 dried shrimps
papaya
carrot
70 g beans
1 tbsp palm sugar
1 tbsp tamarind paste
1 tbsp fish sauce
1 tsp lime juice
cherry tomatoes
50 g salted roasted peanuts
salt
Metric
Imperial

Utensils

  • cutting board
  • knife
  • peeler
  • pot
  • sieve
  • mortar and pestle

Nutrition per serving

Cal
311
Protein
13 g
Fat
13 g
Carb
42 g
  • Step 1/5

    Peel the garlic clove. Remove the stem from the chili. Soak the dried shrimp in lukewarm water. Slice and roughly chop palm sugar. Peel the papaya, hold one end and use a knife to make long cuts in the papaya flesh. Then thinly slice the top layer. Repeat until the papaya is shredded. Or use a julienne peeler. Peel and julienne the carrot.
    • ½ clove garlic
    • ½ chili
    • 50 dried shrimps
    • papaya
    • carrot
    • 1 tbsp palm sugar
    • cutting board
    • knife
    • peeler

    Peel the garlic clove. Remove the stem from the chili. Soak the dried shrimp in lukewarm water. Slice and roughly chop palm sugar. Peel the papaya, hold one end and use a knife to make long cuts in the papaya flesh. Then thinly slice the top layer. Repeat until the papaya is shredded. Or use a julienne peeler. Peel and julienne the carrot.

  • Step 2/5

    Wash the green beans, trim off the ends, and add to a pot of boiling water. Let blanch for approx. 3 min., then drain and set aside.
    • 70 g beans
    • pot
    • sieve

    Wash the green beans, trim off the ends, and add to a pot of boiling water. Let blanch for approx. 3 min., then drain and set aside.

  • Step 3/5

    Add the garlic, chilli, and drained shrimp to a mortar and pestle and pound until chilis are broken apart. Now add one-third of the papaya and gently pound until papaya is tender but not mushy.
    • mortar and pestle

    Add the garlic, chilli, and drained shrimp to a mortar and pestle and pound until chilis are broken apart. Now add one-third of the papaya and gently pound until papaya is tender but not mushy.

  • Step 4/5

    Add palm sugar, tamarind paste, fish sauce, and lime juice to the mortar. Add half of remaining lime flesh. Then add the rest of the papaya and carrots and pound to mix everything together. Add more fish sauce, salt, palm sugar or lime juice, if desired.
    • 1 tbsp tamarind paste
    • 1 tbsp fish sauce
    • 1 tsp lime juice
    • salt

    Add palm sugar, tamarind paste, fish sauce, and lime juice to the mortar. Add half of remaining lime flesh. Then add the rest of the papaya and carrots and pound to mix everything together. Add more fish sauce, salt, palm sugar or lime juice, if desired.

  • Step 5/5

    Halve the tomatoes. Slice the beans in half lengthwise. Add tomatoes, green beans, and peanuts to the mortar and gently pound to mix. Enjoy!
    • cherry tomatoes
    • 50 g salted roasted peanuts

    Halve the tomatoes. Slice the beans in half lengthwise. Add tomatoes, green beans, and peanuts to the mortar and gently pound to mix. Enjoy!