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Som Tam (Green papaya salad)


  • To make tamarind water, combine the tamarind paste and warm water and set aside for about 15 mins. Then push through a fine sieve.
  • Whisk the sugar and fish sauce with 1 tbsp tamarind water until the sugar has dissolved. Set aside.
  • Then pound the chillies, garlic, salt, shrimps and peanuts with a mortar and pestle (or in a food processor) until a coarse paste is formed. Add the tomatoes and beans and gently pound. Then add the papaya, juice and skin of the lime, and the sugar mixture. Softly pound, remove the lime skins and taste for seasoning.
  • Serve in a bowl with all the juices as an accompaniment with steamed rice on the side.


  • 3 tbsp tamarind paste
  • 1 cup warm water
  • 2 tbsp shaved palm (or soft brown) sugar
  • 2 tbsp Asian fish sauce
  • 4-5 small red chillies, chopped
  • 2 garlic cloves, chopped
  • 1-2 pinches sea salt flakes
  • 2 tbsp dried shrimps
  • 1 good tbsp roasted peanuts
  • 6 large cherry tomatoes, quartered
  • 2 snake beans, cut in 1 cm pieces (or 12 small green beans, halved)
  • 1¼ cups shredded green papaya (or pawpaw)
  • 1 lime

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm