How to make Vegetarian Papaya Salad | Som Tum | National Vegetarian Week

National Vegetarian week (14th to 20th May 2018) is here which means it’s a great time to challenge yourself to cut down on your meat intake and explore the world of tasty veggie dishes kha!

Put down the boring Egg & Cress for lunch and indulge in the world of Thai street food! We’ve made a vegetarian version of one of our favourite dishes from the menu – Som Tum Papaya salad. But don’t let ‘Salad’ in the name put you off. Spicy, salty, sour and sweet – the perfect flavour balance packs a punch and goes perfectly with a bowl of sticky rice on the side.


Time: Around 15 minutes      Serving: 2 servings      Things you need: Peeler, Knife,  Pestle and Mortar



80g green papaya
25g carrots
60g cherry tomatoes
20g fine beans
5g palm sugar
1 tbsp tamarind juice
5g fresh red chillies
1 clove of garlic
2 tsp lime juice
30g roasted peanuts
10ml soy sauce
1 half of a lime


1. Peel and shred the papaya and carrots. Chop the cherry tomatoes and fine beans in halves.
2. In a pestle and mortar, pound your fresh chillies first, then add your garlic.
3. Once the garlic is crushed, add all the ingredients together and pound whilst squeezing the lime juice.


We’d love to see your Papaya Salad creations with us Khun! To share with us tag us on Instagram, Twitter, Facebook with #TKSelfie.

Learn how to to cook a two-course meal from scratch with the help of our expert chefs at Thaikhun Cooking School.


  1. Can you recommend the best place to buy a green papaya as we love this dish but any papaya we buy is always overripe

    Thanks Karen

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