Begin by heating a splash of oil in a large pot over medium heat. Add minced garlic and freshly grated ginger, sautéing for about 2–3 minutes until fragrant.

Pour in 4 cups of chicken or vegetable broth along with 1 can of coconut milk, stirring gently to combine and allow to reach a gentle simmer.

Once simmering, let the broth meld for about 5 minutes, stirring occasionally until small bubbles rise.

Carefully add potstickers to the simmering broth and cook for 5–7 minutes until heated through and tender.

Season with soy sauce to taste and stir in the juice of one fresh lime, allowing to bubble gently for another minute.

Remove from heat and ladle into bowls, garnishing with chopped cilantro and sliced green onions. Serve hot.