Coconut-Thai shrimp and rice

2 284-mL cans chicken broth

1/2 cup water

1 tsp ground coriander

1/2 tsp cumin

1/4 tsp salt

1/4 to 1/2 tsp cayenne pepper

lime zest, from 2 limes

1/4 cup lime juice

6 garlic cloves, minced

2 tbsp minced fresh ginger, or 1 tbsp bottled minced ginger

1 onion, chopped

1 sweet red bell pepper, seeded and chopped, or 1 large carrot, julienned

1 1/2 cups uncooked rice, preferably long grain

1/2 cup toasted flaked coconut

1/2 cup raisins

500 g cooked jumbo shrimp, thawed if frozen, peeled and deveined

1 cup julienned snow peas, about 60 g, or 4 green onions, thinly sliced