Combine chicken broth, kaffir lime leaves, lemongrass, and jalapeno in a large saucepan; bring to a boil. Cook 5 minutes. Add mushrooms and shrimp to pan; cook 3 minutes or until shrimp are barely done. Add juice, fish sauce, tomato and onions to pan; cook 2 minutes. Remove from heat; stir in coconut milk and cilantro. Discard lemongrass stalk and lime leaves.