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Pre-cook the seafood first by sauteing or searing in the wok with a little oil just until done, then remove from wok and set aside. Tips: Cook each type of seafood separately. If using scallops, cook only until medium doneness rather than well-done for best texture. If using squid, cook them last as they can release a lot of water when cooked, And be careful not to overcook squid; they should take no more than 1 minute.
In the same wok you cooked the seafood, add a little extra oil, then add lemongrass, galangal, lime leaves, chilies and shallots. Saute over medium heat for about 1 minute.
Deglaze with a splash of water, then add fish sauce and palm sugar or chili paste. Stir briefly to dissolve the sugar.
Turn heat to high, then add mushrooms and toss briefly.
Add the cooked seafood back in the pan along with tomatoes and toss just to mix then turn off the heat.
Add lime juice and cilantro, and stir to mix.
Serve with jasmine rice, enjoy!