2 tablespoons vegetable oil

½ cup chopped onion

2 tablespoons chopped ginger

3 cloves garlic, minced

1 cup chopped cilantro

2 cups chicken broth

5 cups water, divided

2 star anise

1 carrot, peeled and julienned

3 ounces snow peas, trimmed

1 medium-sized sweet red pepper, seeded and julienned

2 whole boneless, skinless chicken breasts, cut into long strips

4 ounces, cellophane noodles, soaked in boiling water for 5 minutes and drained

2 tablespoons fish sauce

Peanuts, coarsely chopped

Lemon or lime wedges

• In a large saucepan, heat the oil on high. Add the onion and sauté until translucent. Add the ginger, garlic, and cilantro, and sauté for 1 more minute. Stir in the broth and 2 cups of the water. Add the star anise. Bring to a boil, reduce heat, and cover; simmer for 20 to 30 minutes.

• In another saucepan, bring the remaining water to a boil. Add the vegetables and blanch for 1 minute or until tender-crisp. Drain and run very cold water over the vegetables to stop the cooking process; set aside.

• Strain the broth into a clean soup pot and bring to a boil. Add the chicken strips and reduce heat. Poach the chicken over low heat until opaque, approximately 10 minutes. Add the cellophane noodles and reserved vegetables, and continue to simmer for 2 more minutes. Season to taste with fish sauce.

• To serve, ladle the soup into warm bowls. Sprinkle with peanuts and garnish with lime wedge.