Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat the oil in a large saucepan and fry the garlic for 1 minute until lightly golden. add the chicken and spices an stir-fry for another 3-4 minutes. crumble the creamed coconut into the stock and stir until dissolved. pour onto the chicken and add the lime juice, peanut butter and egg noodles. cover and simmer for 15 minutes. add the green onions and coriander, season to taste with salt and pepper and cook for 5 more minutes. garnish with the shredded coconut.

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.