1In a large pot heat the oil over moderately low heat. Add the shallots, ginger, and jalapeños and cook. Stir occasionally, for 3 minutes.
2Add the broth and water and bring to a boil. Reduce the heat and simmer for 5 minutes.
3Stir in the zests and mushrooms and simmer 5 minutes longer.
4Add the lime juice, fish sauce, and swordfish to the soup. Cook until the fish is just done for about 2 minutes.
5Use the cilantro leaves as a garnish.