2fresh red chiles, thinly sliced, plus extra for serving See Note
Finely grated zest and juice of 1/2 lime
1tsp teaspoon ground turmeric
A few handfuls of baby spinach
Roughly chopped fresh mint and cilantro leaves
Additional lime wedges
Steamed jasmine rice (I estimate about 1/4 cup cooked per serving)
Make the meatballs:
Preheat your oven to 425°.
Combine all of the ingredients in a large bowl; I like to do so with a fork or potato masher. Form the mixture into 1 1/2-inch meatballs (I used this scoop) and arrange them on a large rimmed baking sheet about 1-inch apart.
Bake until the meatballs are golden brown and just cooked through, about 12 to 14 minutes.
Meanwhile, make the broth:
In a large, ideally wide, saucepan, combine the coconut milk, stock, ginger, garlic, chiles (to taste), lime zest and juice, fish sauce, turmeric, and sugar.
Bring to a boil over high heat, then reduce the heat so the broth is simmering. Simmer 10 minutes, until the flavors are infused into the broth. You can leave everything in, but I like to remove everything with a skimmer for a smooth broth.
Season to taste, if needed, with salt.
Add the meatballs to the broth, return to a simmer, cover, and simmer until cooked through and tender, about 10 to 15 more minutes.
Add spinach and cook just to wilt. Season the broth with more sugar, salt and lime juice if necessary.
Do Ahead: The uncooked meatballs can be refrigerated on a baking sheet for up to one day. The broth can also be prepared in advanced; it will keep for three days.