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

Pour in the chicken or vegetable broth and creamy coconut milk, stirring to combine. Bring to a gentle simmer over medium-high heat.

Carefully add the potstickers into the simmering broth and cook for 5-7 minutes, gently stirring to prevent sticking.

Taste the broth and adjust seasoning by adding soy sauce, salt, or pepper. You can add chili flakes for heat.

Squeeze in fresh lime juice and stir to enhance brightness. Ladle the soup into bowls.

Garnish with chopped cilantro and sliced green onions before serving.