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Add all of the broth ingredients except the spinach to a pot and bring to a gentle simmer.
Cook for 15-20 minutes, stirring occasionally.
Add the spinach in the last 3 minutes.
While the broth simmers, heat a skillet over medium heat.
Cook the onion and garlic until softened and fragrant.
Add the ground beef and cook until mostly browned.
Stir in the ginger and soy sauce and cook for another 2-3 minutes until fully cooked through.
Cook the ramen noodles separately according to the package directions, then divide between bowls.
Add the spicy beef and ladle the warm coconut broth over top.
Finish with sliced cucumbers and chili crunch.