Combine water, potatoes, carrots, clam base, and dill in a large soup pot. Bring to a boil, then reduce to a simmer.

Meanwhile, heat butter in a skillet over medium heat. Add shallots, jalapeno pepper, and garlic. Cook until shallots are translucent, about 5 minutes. Add wine and transfer mixture to the soup pot.

Add coconut milk, crabmeat, lemongrass, lemon juice, and ginger to the soup pot. Add water to desired consistency. Simmer soup about 20 minutes more and season with black pepper.