Begin by heating a splash of oil in a large pot over medium heat. Once the oil shimmers, add the minced garlic and ginger, sautéing for 2-3 minutes until they become fragrant and slightly golden.

Pour in the chicken or vegetable broth along with the can of creamy coconut milk. Stir gently until fully combined.

Increase the heat slightly to bring the soup to a gentle simmer, stirring occasionally. Let it simmer for about 5 minutes.

Carefully introduce the potstickers into the simmering broth and cook for 5-7 minutes, until they float and are heated through.

Adjust the flavor by adding soy sauce and stirring in fresh lime juice. Taste the soup and balance the flavors as needed.

Ladle the hot soup into bowls, topping each serving with chopped cilantro and sliced green onions.