This hearty soup starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that is inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile.  A heap of spinach is added for color and flavor and a squeeze of lime for brightness.  Serve over rice or another grain to make it a full meal.    *CHEF: Marqui Hood  *SERVES/SERVING SIZE: Serves 4-6