Cod with Coconut Curry Broth

Name: Cod with Coconut Curry Broth
Ingredients: For the Tom Kha; 1 tablespoons vegetable oil; 2 garlic cloves, minced; 6-8 scallions, thinly sliced (reserve a tablespoon or 2 of the green parts for garnish); 1 small red chili pepper, thinly sliced (again, reserve a few pieces for garnish); 2 stalks fresh lemongrass, tough outer layers removed, and smashed with the side of a knife; ¼ cup galangal root, sliced into ⅛ thick disks, from about a 2-inch piece (I used dried galangal root, as that was all i could find), or use ginger root; 2 teaspoons red Thai curry paste; 10 kaffir lime leaves, or use 1 tablespoon lime zest and ¼ cup lime juice; 4 cups vegetable broth; 8 ounces shiitake mushrooms, stemmed, caps cut into bite-size pieces; 1 pound cod; Salt and pepper; 1 13.5-ounce can coconut milk; 1 teaspoon brown sugar; 2 tablespoons fish sauce; For garnish: cilantro leaves, lime wedges and reserved scallions and pepper; For the crispy rice:; 1 to 2 tablespoons vegetable oil; 2 cups cooked, leftover white rice