Pour the chicken broth into a medium or large pot and set it over high heat. Add the soy sauce, rice vinegar, sesame oil, sweet chili sauce, and minced ginger. Stir occasionally and bring the liquid to a rolling boil.

Once boiling, carefully drop in the frozen wontons, frozen peas, and packed baby spinach. Let the soup gently boil over high heat for about 3 minutes until the wontons float and warm completely through.

Remove the pot from the heat so the wontons stay tender. Stir in the fresh cilantro or sprinkle it directly into individual serving bowls.

Ladle the hot soup into bowls and top each one with a generous handful of chopped cashews for a nice crunch.