Lemongrass Broth with Shrimp and Mushroom Recipe

3 cups water
2 stalks lemongrass, smashed and cut into 2-inch pieces
6 Kaffir lime leaves
16 medium shrimp, peeled and deveined
16 white button mushrooms, rinsed
2 to 3 tablespoons lime juice
2 to 3 tablespoons Asian fish sauce
1 Thai chile, chopped
2 tablespoons cilantro, chopped
2 scallions, cleaned and sliced on a bias

Bring water, lemongrass and lime leaves to a boil. Let simmer for 10 minutes. Add shrimp and mushrooms and cook until shrimp are cooked-through and pink. Season with fish sauce, lime juice and chile to taste. Garnish with cilantro and scallion. Serve with steamed jasmine rice.