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

Pour in the chicken or vegetable broth and coconut milk, then bring to a gentle simmer for around 5 minutes.

Carefully add the potstickers to the pot and let them cook for about 5-7 minutes until they are heated through.

After cooking the potstickers, taste the broth and adjust the seasoning with soy sauce and black pepper as needed.

Squeeze the juice of a fresh lime into the soup and stir gently to combine.

Ladle the soup into bowls, garnishing with chopped cilantro and sliced green onions before serving.