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

Pour in 4 cups of chicken or vegetable broth, followed by 1 can of creamy coconut milk. Stir well and bring to a gentle simmer over medium-high heat.

Once simmering, reduce the heat to medium-low and let it cook for another 5 minutes.

Gently place 12-16 potstickers into the simmering broth, cooking them for about 5-7 minutes, or until heated through.

After the potstickers are heated through, taste the broth and adjust seasoning with 2-3 tablespoons of soy sauce. Stir and let it cook for an additional minute.

Remove the pot from heat and stir in the juice of one fresh lime.

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