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

Pour in the chicken or vegetable broth along with the rich coconut milk, stirring gently to combine. Bring the mixture to a gentle simmer, stirring occasionally.

Carefully add your potstickers to the simmering broth. Cook them for 5-7 minutes, stirring occasionally, until they are heated through and tender.

Taste the soup and adjust the seasoning, adding soy sauce gradually to enhance the umami flavor. Stir in freshly squeezed lime juice.

Ladle the soup into bowls, then sprinkle each serving with fresh, chopped cilantro and sliced green onions.