Saute the mushroom slices in a little coconut oil and minced garlic. Remove this mixture and put this mixture in a bowl for later.
Put the coconut milk, vegetable stock, and lemongrass in a pot and simmer over medium-low heat for 15 minutes, until the liquid is infused with lemongrass flavor. Remove the lemongrass. (or not, like I forgot)
Add the mushroom mixture and the coconut aminos. Cook another 5 min.
Remove from the heat and stir in the cilantro and lime juice. Serve immediately.