In a large bowl, combine the ground chicken, egg, garlic, ginger, soy sauce, cilantro, salt, and pepper. Mix until everything is well incorporated. Form the mixture into small meatballs and set them aside.

Heat 1 tablespoon of olive oil in a pan or a large pot over medium heat. Add the meatballs in batches and brown them on all sides. Remove the meatballs and set them aside.

In the same pot, add the remaining olive oil, then the shallots, carrots, shiitake mushrooms, garlic, and ginger. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Next, stir in the Thai red curry paste and cook for another minute to release the flavors. Pour in the soy sauce, agave syrup, chicken stock, and coconut milk, then bring the soup to a gentle simmer.

Carefully add the browned meatballs back into the soup and simmer for 5-10 minutes.

Next, stir in the cooked rice noodles and baby spinach. Simmer for another 2 minutes until the spinach wilts.

Remove the soup from the heat and and stir in the lime juice. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.