Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], 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.

Target recipe: boil the water in a saucepan and add the salt and chicken stock. once boiling add the chicken breast meat and reduce the heat to a simmer. simmer for about 5 minutes then remove the chicken from the stock and set aside. in a frying pan add a dash of oil and when boiling add the garlic, chili and lemon grass. once brown remove from the heat and cool before crushing in a mortar until a fine paste. add the paste to the saucepan with the broth and remove the saucepan from the heat. shred the chicken into thin strips and return to the soup. stir in the chopped coriander, mint, lime juice and fish sauce. serve with a bowl of sticky rice.