In a large pot over medium-high heat, brown the ginger, garlic and lemongrass in the oil for 2 minutes. Add the broth, soy sauce, fish sauce, brown sugar, star anise and peppercorns. Bring to a boil and simmer for 10 minutes. Strain the broth and return to the pot.
Bring the broth to a boil. Add the vegetable spirals and wontons and simmer for 3 to 5 minutes or until tender.
When ready to serve, garnish with cilantro.
Note from Ricardo
Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.
RICARDO Spiralizer
19.99 $
The spiralizer creates pretty ribbons out of zucchinis, sweet potatoes or apples. Slices thicker or thinner juliennes with the three blade options. Its non-slip feet and downward angle are ergonomic.
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