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

Pour in the chicken or vegetable broth along with the can of coconut milk, stirring to combine. Bring the mixture to a gentle simmer for about 5 minutes.

Gently add the potstickers to the simmering broth, ensuring they are evenly distributed. Cook for 5-7 minutes until heated through and tender.

Stir in the soy sauce and fresh lime juice, then ladle the soup into bowls. Top with cilantro and green onions.