Heat the vegetable oil in a medium saucepan. Add the chopped carrot, celery, onion, ginger and lemongrass and cook over moderate heat, stirring, until the vegetables are softened, about 7 minutes. Add the toasted spices and the wine to the saucepan and cook over moderately high heat until the wine has evaporated, about 5 minutes. Add the coconut milk, 6 lime zest strips, basil and cilantro and bring to a boil. Cover and let stand off the heat for 30 minutes. Strain the coconut broth through a fine sieve set over a medium bowl, pressing hard on the solids with the back of a spoon to extract as much liquid as possible. Refrigerate the coconut broth until well chilled.