Thai Food Made Easy | VEGAN SOM TUM
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Vegan Som Tum

Vegan Som Tum

Serve: 1


50 gram                                 Shredded Swede 

50 gram                                 Shredded Carrot

40 gram                                 Tomato-chunky cut

30 gram                                 Cooked sweetcorn

20 gram                                 Unsalted roasted peanut

1                                           Small Bird eye chili(red)-finely chopped

1 clove                                   Garlic-finely chopped

1 tablespoon                           Lemon juice

1 teaspoon                              Agave Syrup

1/2 teaspoon                           Vegan fish sauce or light soy sauce

1/4 teaspoon                           Marmite

1/4 teaspoon                           Yeast flake (optional)






-Put the shredded swede, carrot, sweetcorn, and tomato in a medium mixing bowl.

-Mix the lemon juice, agave syrup, chili, marmite, and garlic in a small bowl. Whisk until marmite dissolved. This is your salad dressing.

-Pour the dressing into the vegetable bowl.

-Add the peanut, yeast flake and fold all the ingredients together.

-Serve immediately as a super fresh side dish.


– This is an adapted Som-Tum recipe by using the accessible ingredients from my local farm shop.  Originally, Thais use the green papaya and often the coconut palm sugar instead of the agave syrup.  

-This is a very bold and sharp Thai dish. Goes easy on the chili if you aren’t used to herbs and spices. 

-I love having Som Tum with Sticky rice, Tempura tofu, Fried Seitan or even Falafel(if you are feeling adventurous).

-Thai use the wooden pestle and mortar to mix the ingredients. ‘Tum’ means the motion when the chef crushes the pestle onto the mortar bowl.

-Want a spicy salad but have not got either swede or carrot. try Sweetcorn spicy salad is just as delicious.

Vegan Som Tum





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