Combine broth and coconut milk in medium saucepan set over high heat; bring to a boil. Stir in fish sauce, ginger, lemon zest, lemon juice and brown sugar. Reduce heat to medium-low; cook 3 to 5 min. to blend flavours.
Stir in meatballs, mushrooms, red pepper and chili. Cook 8 to 10 min. until meatballs are heated through and mushrooms and peppers are tender. Sprinkle with cilantro and serve with lime wedges.
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