Thai chicken soup

Thai chicken soup
4.5 cups of coconut milk (3 cans)
6 cups of chicken stock
2 pieces of frozen galangal root (optional)
1 tbsp of grated fresh ginger
2 tbsp lemon juice
2 tbsp fish sauce
2 tbsp sugar
rind from 1 lime
3 tbsp thai red curry paste
1 lemongrass stalk (cut into 1 inch pieces)
3 cups of of shredded cooked chicken
3 cups of mushrooms
1/4 cup dried shiitake mushrooms
4 carrots, julienned or grated
2 red peppers, sliced thinly
2 cups of fresh cilantro, chopped
3 cups of cooked rice

In a large soup pot, bring coconut milk and stock to a boil.  Add galangal root, ginger, lemon juice, fish sauce, sugar, lime rind, thai red curry paste, and lemongrass.  Simmer for 10 minutes.  Add chicken mushrooms, shiitake mushrooms, carrots, red pepper, cilantro and rice.  Simmer for 15-20 minutes.  Taste and add more lemon juice, sugar, fish sauce, curry paste as needed.  Garnish with cilantro.