In a large pot, heat a splash of oil over medium heat until shimmering. Add the minced garlic and ginger, sautéing them for about 2-3 minutes until fragrant and golden.

Pour in your chicken or vegetable broth along with the creamy coconut milk, stirring gently. Raise the heat and bring to a gentle simmer for about 5 minutes.

Introduce the potstickers into the simmering broth, ensuring even distribution. Cook for 5-7 minutes, stirring occasionally.

Adjust seasoning by adding soy sauce and squeezing in lime juice to brighten the flavors.

Ladle the soup into bowls, garnishing with chopped cilantro and sliced green onions. Serve hot.