The gentlest door into the som tum family — sweet poached shrimp over the same bright fire.
Spicy
$14
Where it comes from
Som tum has always been a dish of what's on hand: paddy crab in the northeast, dried shrimp in Bangkok, fresh seafood wherever the coast comes close. Ours leans coastal — plump poached shrimp over papaya pounded with tomato, green bean, lime and chili, the shrimp's sweetness cooling the chili's temper just enough. Newcomers, start here. Veterans, you already know.
Not sure how to judge a plate like this? Read our field guide to the best Thai food in Orange County — five signs of a real Thai kitchen, and what to order once you’re in one.
