Step 1

Cook rice noodles according to package, drain, rinse with cold water, and set aside.

Step 2

In a large bowl, mix together ground chicken, ginger, 5 cloves of minced garlic, cilantro, scallions, and soy sauce. Roll into 20 meatballs.

Step 3

Heat a dutch oven or large soup pout over medium high heat. Add 2 tbsp oil. Once hot, brown meatballs 4 minutes on each side. Use a spatula or tongs to flip. It’s okay if some scraps stick to the bottom.

Step 4

Repeat with all 20 meatballs and then transfer to a plate. Scrape any brown bits off the bottom and add to the cooked meatball plate. Wipe down/wash dutch oven clean of any burnt bits.

Step 5

Heat pan over medium high heat and add remaining 2 tbsp oil. Then add onion, mushrooms, pinch of salt, and garlic. Let cook 2-3 minutes until mushrooms have softened.

Step 6

Add in chicken broth, coconut milk, remaining 1 tbsp soy sauce and honey. Bring to simmer. Once simmering, add noodles and meatballs to broth. Simmer for 10 minutes.

Step 7

Turn off heat and stir in the juice of one lime and spinach. Let sit 10 minutes before serving. Top with cilantro and scallions if desired!