Recipe: Vegan Thai Som Tum (Green Papaya Salad)

🥗 Vegan Thai Som Tum with Makrut Lime

ส้มตำมังสวิรัติสูตรใส่มะกรูด (Som Tam Mangsawirat Sut Sai Makrut)

Ingredients (serves 2)

• 1½ cups shredded green papaya

• 4 cherry tomatoes, halved

• 6–8 green beans, cut into 2-inch pieces

• 1–2 cloves garlic

• 1–3 Thai chilies (to taste)

• 1 Tbsp roasted peanuts (or cashews), crushed

• 1 fresh makrut lime leaf, finely shredded

• ½ tsp fresh makrut lime zest

• 2 Tbsp lime juice

• 1 Tbsp tamarind juice

• 1½ tsp palm sugar (or brown sugar)

• 1½ Tbsp soy sauce or vegan fish sauce substitute

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🥄 Method

1. In a mortar and pestle, pound the garlic and chilies until coarse.

2. Add the palm sugar, soy sauce, lime juice, tamarind juice, makrut lime zest, and shredded lime leaf. Pound lightly to mix well.

3. Add green beans and pound gently.

4. Add shredded papaya and tomatoes. Toss and lightly pound just enough to combine and soften.

5. Sprinkle crushed peanuts on top. Serve fresh with sticky rice or lettuce wraps.

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🌿 Makrut lime adds a clean, citrusy brightness that enhances the dish naturally — no artificial flavors needed.