I printed this recipe from the old website that someone had posted, and it is delicious!


For the marinade:
1 chicken thigh, boned
1 tbsp dark soy sauce
1 tbsp rice wine

For the soup:
0.75 litres water
2 tbsp nam pal fish sauce
2 tbsp light soy sauce
1 tsp chilli sauce (optional)
2 to 3 kaffir lime leaves
½ chicken stock cube
selection of veg - pick only 2 or 3 from the following:
1 head pak choi, cut into 3 or 4 pieces
1 large tomato, cut into chunks
sliced mushroom
broccoli, sliced
savoy cabbage, roughly shredded
For garnish - fresh coriander leaves and fresh chilli to taste

Put the dark soy, rice wine and chicken in a bowl and stir well to coat the chicken. (It's better if you leave for 10 to 15 minutes, but it's not essential).
Grill the chicken, turning it often. As the sauce on the chicken dries out, spoon over a little more. You won't use all the sauce - perhaps half.
When the chicken is nearly done (about 10 mins), put all the other ingredients in a pan, bring to the boil and then simmer for about 2 - 3 mins. As the veg is all sliced, it cooks very quickly. (I have tried it putting the remaining marinade sauce in as well, but that may make a bit too strong for some tastes)
Spoon the vegetables into a bowl (using a slotted spoon), and then pour in as much of the soup as fits.
Cut the chicken into strips and lay across the top of the bowl, and scatter over the coriander and chilli.