Add olive oil to skillet and begin heating over medium heat.
Add mushrooms and saute until tender.
Add water to a separate container. Whisk in Rezista starch, 5317 Light Colored Soy Sauce Powder, 2111 Shiitake Extract Powder, chicken broth powder, 7400 Komi™ Powder and 1620 Fish Sauce Powder. Whisk until all ingredients are dispersed and no lumps remain.
Add mixture to mushrooms and stir well.
Stir in lemongrass paste, lime juice, ginger paste and sriracha sauce until evenly mixed.Add coconut milk and mix well.
Increase heat to med-hi and heat to just to a boil.
Reduce heat to low and cook for 1 additional minute.