Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat the oil in a wok or large saucepan. add the garlic and cook over a medium heat, stirring for 1 min, then add the scallions, leek, ginger and chili and cook for a further 3 minutes. add the chicken, broth and rice wine, bring to the boil and simmer for 20 minutes stir in the lemongrass and lime leaves or zest. bring a separate saucepan of water to the boil and add the noodles. cook for 3 mins, drain well then add them to the soup. season to taste with salt and pepper. cook for a further 2 minutes remove from the heat, ladle into individual bowls and serve hot.

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.