Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place noodles in medium heatproof bowl, cover with boiling water, stand until just tender; drain. cook paste and lemon grass in large heated dry pan until fragrant; stir in coconut milk, stock, sauce and juice. simmer, covered, about 5 minutes. add chicken; cook stirring, about 10 minutes, or until cooked through. add noodles; stir until heated through.

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.