Heat lard on medium high until melted and warmed. Add chopped shallots and Chinese celery and cook until lightly browned, about 5 minutes.
Add crushed lemongrass and smashed garlic. Cook about 1 minute while constantly stirring. Let it get very fragrant. Then add finely chopped jalapeño and stir constantly, for another minute.
Lower heat to medium and add chopped tomato in juices and tomato paste. Stir well, deglazing the pan with a little broth if needed. Cook about 5 minutes, lowering the heat if necessary to prevent burning.
Add warmed broth and bruised whole stalk of lemongrass. Bring to a simmer, then lower to lowest heat setting and cover. Let simmer for 10 mins covered.
Uncover and add fish sauce, ramps (or leeks), and reserved chopped Chinese celery leaves.Taste and add salt as need. (please see notes) Add shrimp. Once cooked through, add cilantro and scallions.
Right before serving, add lime zest and stir. Put a healthy dollop of rice in each bowl or serve on the side. Serve with Sriracha and limes.