Yes, it's a great market! I can spend hours there. In fact, Ranch 99 is such an "experience" that one of the local cooking schools here leads 2 hour classes through the market, discussing the different ingredients and how they're used in various cultures, etc. I haven't taken the class, but it sounds like fun.

Penny, I went to berkeley bowl and was able to find kaffir lime leaves and galanga.

I've been feeling sick this past week and for some strange reason, all I've been craving is this soup so I've made it four days in a row!
The first time, I didn't have the lime leaves or galanga but it still came out tasty.
I went back to the store at 429 9th street in Oakland because they have really inexpensive fresh shrimp and it's close to where I live.(It's called Khanh Phong Supermarket , it's Thai, not Vietnamese as I mistakenly wrote in an earlier post. embarrassing... especially since I'm asian.)

I am so happy that I can now make one of my favorite soups anytime I want!

I used this recipe:
www.thaifoodandtravel.com/recip...u.html

1/2 lb. prawns, or medium- to large-size shrimps, shells removed and butterflied (save shells for soup stock)
2-3 stalks fresh lemon grass
3 cups water, or mild soup stock, salted with fish sauce (nahm bplah) to the desired saltiness
6 thin slices fresh galanga (kah), or 2 dried pieces
3 fresh or dried kaffir lime leaves (bai ma-gkrood)
8-10 whole Thai chillies (prik kee noo), stem removed and bruised with the back of a cleaver; or substitute with 2-3 sliced jalapeno or serrano peppers
1/2 a small onion, halved again and sliced crosswise 1/4-inch thick
1-2 Tbs. roasted chilli paste (nahm prik pow)
3-4 Tbs. tamarind water: a chunk of wet tamarind, about the size of 1 Tbs., with the soft parts dissolved in 1/4 cup water, pulp removed
1 cup fresh brown mushrooms, sliced in 1/4-inch pieces, or 1 can whole straw mushrooms, drained
1 small tomato, cut in bite-size wedges (optional)
2 green onions, cut in thin rounds
Juice of 1-2 limes, to desired sourness
1/2 cup cilantro leaves or short cilantro sprigs
Cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). Then cut each stalk into 1-inch sections at a slanted diagonal all the way up to the greener end, near the start of the grass blades, exposing the inner core. Smash each piece with the side of a cleaver or the end of a large knife handle to bruise, releasing the aromatic oils. Place the cut lemon grass along with the prawn or shrimp shells and the water or stock in a soup pot. Bring to a boil, then reduce heat to low and simmer with a lid on for 15-20 minutes to draw out the flavors. Strain out the shrimp shells and some of the lemon grass.

Add the sliced galanga, kaffir lime leaves, bruised Thai chillies (or substitute) and sliced onion. Simmer a couple of minutes, then add the roasted chilli paste (nahmm prik pow), tamarind water and fresh brown or straw mushrooms. Heat stock to a boil and simmer for a couple of minutes. Stir in the tomato wedges (if using), green onions and prawns or shrimps. After 20-30 seconds, turn off heat, add lime juice to the desired sourness and the cilantro. Do not let the prawns or shrimps overcook. Serve immediately.