Put a tablespoon and a half of oil in a wok on a medium-high heat.

Add the garlic, ginger, lemongrass, lime leaves, coriander stalks and half the spring onions, and cook, stirring, for a minute.

Add the tom yum and tomato pastes, and cook for a further 30 seconds.

Add the prawns and cook, stirring, for a minute or two, until just cooked through and coated in the paste.

Using tongs, transfer the prawns to a plate, leaving the paste mix in the wok.

Add the mushrooms to the wok and cook, tossing frequently, for a minute; add a small splash of extra oil, if need be.

Add the tomatoes, cook for 30 seconds, then add the rice, fish sauce and sugar, and cook for another minute, until heated through.

Return the prawns to the wok with the remaining spring onion, toss to combine, then take off the heat and squeeze over lime juice to taste – about a quarter to half a lime.

Put a tablespoon of oil in a medium-sized frying pan on a medium-high heat, then, once it’s shimmering, crack in the eggs and cook for two to three minutes, until the whites are partially cooked and the edges are turning crisp.

Turn down the heat to medium-low and keep on the heat until the whites are cooked through.

Divide the rice between two plates or shallow bowls, top with the prawn mix, a fried egg, the cucumber slices, fried onions, coriander leaves and remaining lime wedges, and serve.