Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: .heat oil in large pan and fry the garlic for 1 minute until lightly golden. add the chicken and spices and stir-fry for a further 3-4minutes. crumble the creamed coconut into the hot chicken stock and stir until dissolved. pour on to the chicken , then add the lemon or lime juice, peanut butter and egg noodles. cover and simmer for about 15 minutes,. add the spring onions and fresh coriander, then season well and cook for a further 5 minutes. serve in warmed bowls can garnish with fried coconut and chilli.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.