Noodles In Spicy Lemon Grass Broth

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3 stalks fresh lemon grass (10 to 12 in. long)

1/2 bunch cilantro (about 2 oz.), rinsed

5 cups fat-skimmed chicken broth or vegetable broth

1/2 cup chopped green onions (including tops)

6 thin slices (quarter size) peeled fresh ginger

3 fresh hot red chilies (about 2 1/2 in. long), rinsed, stemmed, seeded, and quartered (see note above)

3 cloves garlic, peeled

1 teaspoon black peppercorns

9 ounces fresh thin Chinese noodles (see note above)

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