Place soy curls in a large shallow bowl or container. Dissolve 1 Tbsp red curry paste in 2 cups of water, and pour over soy curls. Add more water if needed so that the soy curls are mostly covered. Soak for 10 minutes, then drain. Gently squeeze excess moisture from soy curls, and pat dry with a towel.
Preheat a large non-stick saute pan over medium heat. Add 1 Tbsp coconut oil, if using, and cook the soy curls until lightly browned, 6 to 8 minutes. Set aside.
Make the soup:
Heat a stock pot over medium heat. Add 1 Tbsp coconut oil, if using, plus ginger, garlic, lemongrass, and crushed red pepper. Cook for about 30 seconds, stirring frequently. Add the onion, and cook until translucent, about 5 minutes.
Add the broth, remaining 2 Tbsp red curry paste, mushrooms, bell pepper, spinach, tamari/soy sauce, agave, and lime zest. Bring to a simmer, and cook for about 10 minutes. Remove from heat, and stir in the lime juice.
Arrange soy curls in individual serving bowls, and ladle soup over top. Garnish and serve.
Store leftover soup in the refrigerator for up to 4 days.