You’ll Need
For the Broth
600ml hot chicken or vegetable stock
200ml coconut milk
2 tbsp tom yum paste
2 lemongrass stalks, bruised and cut short
4 makrut lime leaves, torn
150g chestnut mushrooms, sliced
150g cherry tomatoes, halved
1 tbsp fish sauce
1 tsp soft brown sugar
For the Pots
500g raw peeled king prawns
300g cooked rice noodles
Juice of 1 lime
2 spring onions, finely sliced
Small handful coriander
Optional but dangerous
Chilli oil
Extra lime wedges
Prawn crackers
Method
Divide the stock, coconut milk, tom yum paste, lemongrass and lime leaves between four deep heatproof pots.
Add the mushrooms, tomatoes, fish sauce and sugar and stir well.
Cover the pots tightly with foil.
Air fry at 180°C for 12 minutes until the broth is steaming.
Remove the foil carefully and stir the prawns and cooked noodles into the hot broth.
Cover again and air fry at 180°C for 5-6 minutes.
Check every prawn is pink, opaque and piping hot.
Remove the lemongrass and lime leaves, then stir in the lime juice.
Finish with spring onions and coriander and serve immediately.