Heat 1 tablespoon of oil in a large pot over medium heat. Add minced garlic and freshly grated ginger, sauté for 2-3 minutes until fragrant.

Pour in 4 cups of broth and 1 can of coconut milk. Stir well and bring to a gentle simmer for about 5 minutes.

Add potstickers to the simmering broth and cook for 5-7 minutes, stirring occasionally until heated through.

Adjust seasoning by adding soy sauce, salt, and pepper. Let it simmer for an additional 2 minutes.

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

Ladle the soup into bowls and garnish with cilantro and green onions.