Thai Spicy Prawn Soup

My sister-in-law, Maureen Young, is a very good cook. On a visit to our house in 2003 she made this tasty soup. Despite the difficulties of cooking in someone else's kitchen she pulled this off with style. This serves six (6).

2 tablespoons freshly grated ginger
1 teaspoon cayenne pepper
2 tablespoons peanut oil
six cups chicken stock
1/2 cup jasmine rice
1 cup unsweetened coconut milk
6 tablespoons Thai Fish Stock
6 ounces shrimp or white mushrooms sliced
1 small onion, chopped
1 small red bell pepper, seeded, and cut into 1/4 inch pieces
2 tablespoons chopped fresh cilantro
1 stalk lemon grass, white part only, cut into 1 inch pieces
five fresh or fried buller lime leaves (optional)
1 pound medium shrimp, shelled and cleaned
2 - 3 tablespoons fresh lime juice

Chopped green onions (including the green parts, for garnish)
In a large saucepan. combine the ginger, cayenne and peanut oil. Cook over medium high heat for 1 - 2 minutes. Add stock and bring the mixture to a boil. Add the rice, reduce heat and simmer for 15 - 20 minutes, or until the rice is tender.

Add the coconut milk, fish sauce, mushrooms, onion, pepper, cilantro, lemon grass and lime leaves to the rice. Simmer for five minutes, stirring once or twice.

Add the shrimp and cook for 3-5 minutes, or until they have turned pink. Stir in the lime juice.

Serve hot, garnished with green onions and cilantro.