Som Tum

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  • ½ lime finely sliced
  • 3 cloves of garlic
  • Pinch salt
  • 1 shallot sliced
  • 4 scud chillies, roughly chopped
  • 30g Roasted peanuts chopped
  • 6 cherry tomatoes cut in half
  • 6 snake beans cut into 3cm pieces
  • 2 cups shredded green papaya (about 1/3 large papaya)
  • Palm sugar to taste
  • Lime juice to taste
  • Fish sauce to taste
  • 1 tps dried shrimp (optional)


In a large mortar and pestle pound the garlic, shallot salt and chillies, add the lime, beans and tomatoes. Add the papaya and turn, season with fish sauce, palm sugar and lime juice. It should be refreshing with a chilli bite. Serve sprinkled with crushed peanuts.