Ingredients:

1/2 pound Fresh Mexican Jalapenos
1/2 pound Fresh Green Beans
1/2 pound Cauliflower Flowerets
1/2 pound Fresh Broccoli Flowerets
1/2 pound Baby Carrots
1 Large Yellow Onion, quartered and separated
3 teaspoons Zatarian’s Concentrated Liquid Louisiana Shrimp and Crab Boil
2 tablespoons Black Peppercorns
6 Bay Leaves
15 peeled garlic Cloves
2 quarts Distilled White Vinegar
3 tablespoons Salt

Preparation:

Place all vegetables in a gallon jar.
Add the crab boil, peppercorns, bay leaves, salt, and garlic.
Pour in the distilled white vinegar.
Tighten the lid and shake the jar several times.
Place the jar in the refrigerator and marinate for at least 1 week before using.

Ingredients:

16 fluid ounces chicken broth
4 oz chicken breast cut into bite sized pieces
2 inch piece bruised lemon grass
4-5 kaffir lime leaves, shredded
4 tablespoons fish sauce
2 tablespoons lime juice
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.

Preparation:

Heat the chicken broth, add the lime leaves, lemon grass, fish sauce,
and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
Add peppers and coriander to taste.
Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).