In a large pot over medium heat, warm 1 tablespoon of oil until shimmering. Add minced garlic and grated ginger, sautéing for 2-3 minutes until fragrant and the garlic turns golden.

Once the aromatics are ready, pour in 4 cups of broth (chicken or vegetable) and 1 can of coconut milk. Stir vigorously to combine and heat through for about 3-4 minutes.

Raise the heat slightly to bring the broth to a gentle simmer; this should take about 5 minutes.

Carefully add 12-16 potstickers to the simmering broth. Allow them to cook for 5-7 minutes if using fresh potstickers, or 7-10 minutes if frozen.

Taste the soup and adjust the seasoning with 2-3 tablespoons of soy sauce. Add red pepper flakes for heat if desired.

Remove the pot from heat and stir in the juice of 1 fresh lime. Ladle the soup into bowls and garnish with cilantro and green onions.