1. Using a dry paper towel, rub off any excess dirt from the king trumpet mushrooms. Cut the top and bottom of the mushroom (save tops and bottoms for vegetable stock). Using only the stem, cut into 1/2-inch rounds (the shape should resemble scallops). Place cut mushrooms in a plastic bag with a seal.
2. In a high-speed blender, combine 3/4 cup fresh lime juice, 3 leaves of Thai basil, 1 stalk of fresh lemongrass, 1 tablespoon coconut aminos, 3 cloves of garlic, 2 tablespoons scallions, and salt to taste (1/4 teaspoon used in this recipe). Blend on high for about 1 minute or until all ingredients are blended. Pour the marinade into the plastic bag with your cut mushrooms. Marinate for 2 hours.
3. Prepare red curry coconut broth
Using a medium-sized stockpot, turn the heat to medium-high, add garlic and ginger. Sauté for 1 minute, then add coconut aminos and Thai red curry paste. Sauté for about 30 seconds, then add coconut cream, agave nectar, Thai basil, kosher salt (1/2 teaspoon), and remaining lime juice. Bring to a boil, then turn heat to low, cover, and reduce for 30 minutes.
4. Using dry and clean paper towels, place mushrooms on paper towels to release excessive moisture for 5 minutes. In a hot sauté pan (nonstick or use oil spray), place mushrooms in the sauté pan (do not overcrowd) and sear on both sides for 3 minutes each.
5. Place a ladle of Thai red coconut curry broth in a bowl. Add baby bok choy leaves, mushrooms, scallions, and yuzu pearls. Optionally, garnish with hot chili oil and Thai basil.