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

Pour in 4 cups of chicken or vegetable broth along with 1 can of coconut milk. Stir well to combine and mix the flavors.

Let the broth simmer for about 5 minutes, stirring occasionally to blend the ingredients.

Carefully add your potstickers to the simmering broth, ensuring they’re evenly distributed. For frozen potstickers, allow them to cook for about 7 minutes.

After the potstickers are heated through, taste the broth and adjust the seasoning as needed. Stir in 2-3 tablespoons of soy sauce.

Stir in the juice of one fresh lime, then remove the pot from the heat. Garnish with freshly chopped cilantro and green onions.

Ladle the Thai Potsticker Soup into bowls and serve hot.