Instructions: Place water, lemon grass, galangal root, lime leaves, onion, carrot and celery in large stock pot and bring to boil. Cook over medium high heat until stock is reduced to 1 quart and strain. Combine olive oil, curry paste and garlic in a large skillet and saute over high heat until mixture turns red. Add rice, stirring constantly for 1 minute. Add lemon grass stock and simmer 10 minutes, stirring every minute to keep rice from sticking to skillet. Add coconut milk, fish sauce, honey, red pepper, tomato and mushrooms, and cook 5 minutes, stirring every minute. Add pine nuts, mozzarella and half and half, and cook 3 minutes, stirring constantly. Add lime leaves and 1/2 cup basil, and cook 1 minute. Remove from heat. Serve in bowls garnished with basil sprigs.

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