Ingredients
- 2 cups shredded green papaya
- 1/2 cup long beans
- 1/2 cup cherry tomatoes
- 2 Tbsp roasted peanuts
- 1 Tbsp dried shrimp
- 2 cloves garlic
- 2 to 3 Thai chilies
- 1 1/2 Tbsp palm sugar
- 2 Tbsp fish sauce
- 2 Tbsp fresh lime juice
Som Tum
Thai green papaya salad with lime, chili, peanuts, beans, and tomatoes.
Yield: salad batch
Style: Thai papaya salad
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready
Prep / Cook Method
- Pound garlic and chilies until broken down.
- Add palm sugar and work until dissolved.
- Add fish sauce and lime juice and mix well.
- Add beans, tomatoes, and dried shrimp; lightly bruise and combine.
- Add papaya and toss or pound gently until dressed and slightly softened.
- Fold in peanuts just before serving.
Finish + Service
- Top with extra peanuts.
- Adjust lime, fish sauce, or chili to taste.
- Serve fresh for best texture.
Holding / Reheat / Catering Notes
- Keep cold under proper refrigeration until service.
- Dress or garnish as close to service as practical.
- Label allergens and acidic/spicy components clearly.
- For off-site catering, pack garnish/sauce components separately when quality improves service.
Scaling Notes
- Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
- For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
- Record final batch yield after production so the recipe can be tightened on the next cleanup pass.