1. Place the mushrooms in a small bowl, cover with hot water, and set aside to soak for 30 minutes. Drain, then cut off and discard the stalks and slice the caps.
2. Heat 1 tablespoon of the oil in a wok and stir-fry the scallions, coconut, and chile for 2-3 minutes, until lightly browned. Add the mushrooms and stir-fry for 3-4 minutes.
3. Add the rice and stir-fry for 2-3 minutes, then add the stock and bring to a boil. Reduce the heat and add the coconut milk. Let simmer for 10-15 minutes, until the rice is tender. Stir in the shrimp and basil, heat through, and serve.