Vietnamese Tomato Rice Soup with Shrimp

Ingredients

• 1 cup jasmine rice
• 2 tablespoons lard
• 2/3 cup shallots chopped
• 2/3 cup celery stalks chopped Chinese, reserve leafy portion or use regular celery
• 1 stalk lemongrass prepped, see notes, then sliced and smashed in mortar and pestle to yield about 1 tablespoon smashed lemongrass
• 3 cloves garlic smashed into a paste - yield about 1/2 tablespoon
• 1 jalapeño small, chopped finely
• 1 1/2 cups chopped tomatoes with their liquid, canned or jarred
• 2 tomato paste rounded tablespoons
• 6 cups broth warmed Lemongrass Shrimp, or other seafood broth
• 1 stalk lemongrass prepped, see notes and bruised but left whole
• 4 tablespoons fish sauce
• salt to taste
• 1 handful ramps garlic, roughly chopped or one small leek chopped into rounds, approximately 1/4 cup
• celery leaves Reserved Chinese, roughly chopped
• 1 1/2 pounds shrimp
• 1 handful chopped cilantro
• 3 scallions chopped
• 1 lime
• limes
• Sriracha