Southeast Asian Fish Soup

Ingredients

• 3 cups water
• 3 (8-ounce) bottles clam juice
• 4 scallions, thinly sliced, white and green parts separated
• 2 stalks lemongrass, tops trimmed, tender stalks cut into 2-inch pieces and smashed
• 1-inch piece fresh ginger, peeled and minced (2 tablespoons)
• 1 clove garlic, minced
• 1 teaspoon Asian chili paste, such as sambal oelek
• 1 tablespoon fish sauce
• 1 1/2 pounds red snapper fillet, or other white fleshed fish, skin removed
• 4 white mushrooms, sliced
• 2 carrots, shredded
• 1 cup cilantro leaves and stems, roughly chopped
• Kosher salt
• Lime wedges, for serving

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