Som Tum Kai Kem is a bold Thai papaya salad topped with rich salted eggs. The creamy yolks melt into the spicy lime dressing and create one of the most addictive Som Tum variations.
This version follows the same mortar and pestle technique used in my Thai Papaya Salad (Som Tum) recipe, but with rich salted duck eggs added at the end. The creamy yolks melt slightly into the spicy lime dressing and create a deeper savory flavor.
If you have never made them before, you can also learn how to make your own Salted Duck Eggs at home.
Som Tum is often served alongside other Thai dishes like Larb Moo, Thai Sticky Rice, Nam Jim Jaew, or crispy (Moo Tod) Thai Fried Pork for a full Thai meal.
Jump to:
- What Is Som Tum Kai Kem?
- Ingredients for Som Tum Kai Kem
- How to Cut Papaya for Papaya Salad
- How to Make Som Tum Kai Kem
- How to Serve
- Suwanee's Top Tips
- Substitutions
- Storing Leftovers
- More Thai Papaya Salad Variations
- FAQ
- More Thai Salads
- Som Tum Kai Kem (Thai Papaya Salad with Salted Eggs)
- Hi there, I’m Suwanee!
What Is Som Tum Kai Kem?
Som Tum Kai Kem is a variation of Thai green papaya salad made with salted duck eggs.
The salty egg yolks add richness to the bright, spicy dressing. When mixed into the salad, the yolks slightly thicken the sauce and create a creamy texture that balances the heat from chilies and the sour lime juice.
Som Tum originated in Northeastern Thailand (Isaan), where green papaya salad is a daily staple. Som Tum Kai Kem, topped with rich salted duck eggs, is a popular variation often found at street food stalls across Central Thailand and Bangkok.
Ingredients for Som Tum Kai Kem
- Salted Duck Eggs. Rich, creamy, and slightly salty. The yolks melt slightly into the dressing and add depth. You can make them using my Salted Duck Eggs recipe.
- Green Papaya. The crisp base of Thai papaya salad. It absorbs the dressing while staying fresh and crunchy.
- Garlic and Thai Chilies. Pounded together to create the spicy aromatic base.
- Palm Sugar. Adds a gentle sweetness that balances the lime juice and fish sauce.
- Fish Sauce. Provides the savory umami backbone of the dressing.
- Lime Juice. Brightens the entire salad and balances the flavors.
- Long Beans and Tomatoes. Add freshness and texture to the salad.
- Dried Shrimp and Roasted Peanuts. Classic Som Tum ingredients that bring savory depth and crunch.
How to Cut Papaya for Papaya Salad
Green papaya for Som Tum is traditionally cut into thin, crisp shreds. In Thailand, cooks usually score the papaya with a knife and slice downward to create long strands. This method helps the papaya absorb the dressing while keeping its crunch.
If you want a full step-by-step guide, see my how to cut Papaya for Thai papaya Salad (Som Tum) where I show how to prepare green papaya for this salad.
How to Make Som Tum Kai Kem
- Pound the aromatics. Add garlic and chilies to a mortar and pestle. Pound lightly until crushed and fragrant.
- Add vegetables. Add long beans and lightly pound to bruise them. Add tomatoes and gently press to release some juices.
- Build the dressing. Add palm sugar, fish sauce, lime juice, dried shrimp and a little water. Stir with the pestle and spoon to combine to create a dressing.
- Add papaya. Add shredded papaya and use the spoon and pestle together to toss and lightly pound the salad so it absorbs the dressing.
- Add peanuts. Add roasted peanuts and toss. Save a little bit for sprinkling on before serving.
- Add salted eggs. Add quartered salted eggs last. Gently fold them into the salad without breaking them too much. Taste and adjust lime juice, fish sauce, or sugar if needed.
- Taste and Adjust. Because salted eggs vary in saltiness, always adjust at the end. If the salad tastes too salty, add a little more lime juice or water. If it needs balance, add a small pinch of palm sugar.
How to Serve
Som Tum is rarely eaten alone in Thailand. It is usually served with sticky rice, grilled meats, fresh herbs and vegetables, and crunchy snacks like pork rinds. The spicy papaya salad balances the richness of grilled meats and the mild flavor of sticky rice, which is why these dishes are often eaten together as a full meal.
Suwanee's Top Tips
- Pound gently. Do not mash the papaya.
- Always taste before adding more fish sauce.
- Add salted eggs at the end so the yolks stay intact.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
Storing Leftovers
Som Tum is best eaten immediately. The dressing will continue softening the papaya over time. If stored, keep it in the refrigerator and eat within one day.
More Thai Papaya Salad Variations
If you enjoy this recipe, try these Som Tum variations. Each version uses the same core technique but slightly different ingredients.
- Som Tum Isaan. The classic Northeastern Thai version with bold fermented flavors.
- Som Tum Pu Pla Ra. Funky, bold and umami salad with fermented crab.
- Som Tum Mua. A loaded street food salad with extra ingredients and toppings.
- Som Tum Corn. A less well-known but delicious Som Tum with sweet corn.
- Som Tum Fruit. A refreshing variation made with tropical fruits.
FAQ
Salted duck eggs have a firm white and a creamy orange yolk. The flavor is savory, rich, and slightly salty.
Som Tum dressing can be made separately and ahead of time. Once the salad is made, it is best eaten immediately. The papaya will soften if it sits too long in the dressing.
More Thai Salads
Looking for other recipes like this? Try these Thai salads.
Som Tum Kai Kem (Thai Papaya Salad with Salted Eggs)
- Total Time: 15 minutes
- Yield: 2-3 1x
- Diet: Dairy-Free
Description
Som Tum Kai Kem is a bold Thai papaya salad topped with rich salted eggs. The creamy yolks melt into the spicy lime dressing and create one of the most addictive Som Tum variations.
Ingredients
- 1 ½ cups shredded green papaya
- 3 cloves garlic
- 3 Thai chilies
- 1 tablespoon palm sugar
- 1 tablespoon fish sauce (start with less)
- 2 to 3 tablespoons fresh lime juice
- 1 to 2 tablespoons water
- ½ cup long beans, cut into 1-inch pieces
- ½ cup cherry tomatoes, halved
- 1 tablespoon dried shrimp
- 1 tablespoon roasted peanuts
- 2 salted duck eggs, quartered
Instructions
- Pound the aromatics. Add garlic and chilies to a mortar and pestle. Pound lightly until crushed and fragrant.
- Add vegetables. Add long beans and lightly pound to bruise them. Add tomatoes and gently press to release some juices.
- Build the dressing. Add palm sugar, fish sauce, lime juice, dried shrimp and a little water. Stir with the pestle and spoon to combine to create a dressing.
- Add papaya. Add shredded papaya and use the spoon and pestle together to toss and lightly pound the salad so it absorbs the dressing.
- Add peanuts. Add roasted peanuts and toss. Save a little bit for sprinkling on before serving.
- Add salted eggs. Add quartered salted eggs last. Gently fold them into the salad without breaking them too much. Taste and adjust lime juice, fish sauce, or sugar if needed.
- Taste and Adjust. Because salted eggs vary in saltiness, always adjust at the end. If the salad tastes too salty, add a little more lime juice or water. If it needs balance, add a small pinch of palm sugar.
Notes
- Pound gently. Do not mash the papaya.
- Always taste before adding more fish sauce.
- Add salted eggs at the end so the yolks stay intact.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Thai salads
- Method: mortar and pestle
- Cuisine: Thai
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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