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Add the lime juice, fish sauce, chili paste, raw sugar, lime leaves, chiles, lemongrass, galangal and cherry tomatoes to the shrimp broth and bring to a boil. Reduce the heat and let simmer for 10 minutes. Add the mushrooms, tilapia, clams and reserved shrimp and cook until the clams have opened, about 5 minutes. Discard any unopened clams and the galangal.
Divide the soup among bowls and enjoy.
Serves: 4; Calories: 277;Total Fat: 4 grams; Saturated Fat: 1 gram; Protein: 46 grams; Total carbohydrates: 13 grams; Sugar: 6 grams; Fiber: 1 gram; Cholesterol: 225 milligrams; Sodium: 1284 milligrams