1. Heat the vegetable oil in a deep pan.
2. Add ginger and fry for few seconds.
3. Add � the stock. (Boil the remaining stock and keep it hot)
4. Lightly bruise the lemon grass stem and add to the pan with mint and coriander leaves.
5. When the stock begins to boil, wash the rice, drain and add to the pan.
6. Simmer till the rice is half cooked.
7. Add carrot, mushroom, red chilli and salt.
8. When the rice is cooked but still chewy, (avoid over cooking) add the remaining stock.
9. Let the soup boil for 1 minute.
10. Remove from heat, discard the lemon grass.
11. Add lime juice and serve hot, garnished with a couple of coriander sprigs.

Serves: 4 to 6