Southeast Asian Fish Soup

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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