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

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

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.

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.

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.

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.

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!