In a large pot, heat 1 tablespoon of oil over medium heat. Add 2 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for 2-3 minutes until fragrant and golden.

Pour in 4 cups of chicken or vegetable broth along with 1 can (14 oz) of coconut milk. Stir well to combine and allow the mixture to heat for about 3-5 minutes.

Lower the heat slightly and maintain the gentle simmer for about 5 minutes.

Gently add your potstickers to the simmering broth, cooking for 5-7 minutes until heated through.

Taste your soup and adjust flavors by adding 2-3 tablespoons of soy sauce. If desired, sprinkle in a pinch of red pepper flakes for heat.

Stir in the juice of 1 lime, serve hot in bowls, garnished with fresh cilantro and sliced green onions.