In a large bowl, combine ground turkey, five spice, chili flakes, and salt.

Shape the mixture into 1-inch meatballs.

Place flour on a large rimmed plate and roll the meatballs in flour to coat lightly.

Heat vegetable oil in a 4- to 5-quart nonstick pan over medium-high heat.

Add meatballs in a single layer and cook, turning frequently, until lightly browned all over and barely pink in the center (5 to 7 minutes).

Transfer the meatballs to a plate using a slotted spoon.

Add minced garlic and grated fresh ginger to the pan and stir until fragrant (about 30 seconds).

Add coconut milk, chicken broth, and meatballs to the pan; bring to a simmer.

Reduce heat to maintain a simmer, cover, and cook until the meatballs are no longer pink in the center (about 5 minutes).

Stir in bok choy, baby corn, Roma tomatoes, water chestnuts, green onions, and lime juice.

Cook, stirring often, until bok choy leaves are wilted and stems are barely tender to bite (about 5 minutes).

Sprinkle with cilantro and serve from the pan.