Heat a splash of oil in a large pot over medium heat. Add 3 cloves of minced garlic and 1 tablespoon of minced fresh ginger, sautéing for 2–3 minutes until fragrant and golden.

Pour in 4 cups of chicken or vegetable broth along with 1 can of coconut milk. Stir gently to combine and bring to a gentle simmer.

Once simmering, carefully add your choice of potstickers. If using frozen potstickers, cook for 5–7 minutes.

After the potstickers are warmed, adjust seasoning by adding 2 tablespoons of soy sauce and 2 tablespoons of fresh lime juice.

Ladle the soup into bowls and garnish with 1/4 cup of chopped cilantro and 1/4 cup of sliced green onions.