Place a soup pot over medium heat. Add 1 tablespoon of avocado oil along with the onion and mushrooms and sauté for 5 minutes. Then add garlic cloves, mushroom powder, and salt and sauté for another 5 minutes.
As the veggies are cooking, place a large nonstick pan over medium heat. Add 1 tablespoon of avocado oil along with 1/2 cup of water**. Place potstickers in the pan and cover. Cook for 8-12 minutes, or until the water has evaporated and the bottom of the potstickers are golden brown. Once cooked, remove from heat and set aside for later.
While the potstickers cook, add broth, vinegar, curry paste, coconut milk, and lime leaves to the pot with the sautéed veggies. Mix to combined, place high on high, then bring to a low boil. Add the ramen noodles and cook for 6-8 minutes, using a fork or tongs to pull apart the noodles as they cook (check every 2 minutes or so). Once the noodles are al dente, remove from heat and remove to lime leave and discard. Lastly, add the spinach, gluten free soy, sauce and fish sauce. Mix together until spinach wilts.
Add potstickers to the ramen to heat back through then garnish with green onions, cilantro, and chili crunch, before serving.
*You can always use just a normal chicken or beef bone broth, I just like the add flavor of the lemongrass for the ramen
**These directions may vary depending on the potstickers brand you use