Thai Coconut Meatball Soup Bowls with Fragrant Coconut Broth and Thai Herbs

Ingredients

• 1.1 pounds ground chicken (alternatively, pork or turkey)
• 2 cloves garlic, minced
• 1 small shallot, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon ground white pepper
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 tablespoon vegetable oil
• 2 tablespoons Thai red curry paste
• 13 1/2 ounces coconut milk (1 can)
• 3.2 cups chicken broth
• 2 stalks lemongrass, smashed and cut into large pieces
• 4 kaffir lime leaves, torn
• 1 thumb-sized piece fresh ginger, sliced
• 1 teaspoon sugar
• 7 ounces mushrooms, sliced
• 3 1/2 ounces baby spinach
• 1 red bell pepper, thinly sliced
• Juice of 1 lime
• Fresh cilantro, chopped
• Sliced red chili (optional)
• Lime wedges
• Cooked jasmine rice or rice noodles (optional)