For the meatballs:
Preheat oven to 400°F/200°C.
In a bowl combine chicken, shredded carrot, 1 red chili, 1/4 cup green onion, 2 tbsp ginger, 2 tbsp coconut aminos, salt, pepper, 1 egg and red pepper flakes. Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
Place balls on lined baking sheet and bake for 20-25 minutes.
Once cooked remove from the heat and set aside until your'e ready to add them to the soup.
For the soup:
In a large pot, warm the sesame oil on a medium heat. Add the remaining ginger and chopped chilis to the oil and gently sauté for 1-2 minutes.
Add the stock, water, remaining coconut aminos, fish sauce, and lime juice to the pot and turn up the heat to medium high.
While the broth is heating up, whisk 3 eggs. Once the broth begins to boil, slowly drizzle the eggs into the soup. Use a fork to stir the eggs to create ribbons and prevent clumping.
Reduce the heat and then add the scallions, carrot, and cilantro and let the soup. Carefully drop the meatballs into the broth. Taste the soup and season with salt and pepper to your own preference.
Top with more more scallions, cilantro, and/or chili if you'd like and serve.