Heat 1-2 tablespoons of oil in a large pot (at least 3-quart capacity) over medium heat. Add the minced garlic and ginger and sauté for 2 to 3 minutes until golden brown and you smell the aromatic ginger and garlic releasing into the air.

Pour in your choice of broth and the coconut milk, stirring together for 1 to 2 minutes until the coconut milk fully incorporates with the broth and the color turns light and creamy. Break up any clumps of coconut cream that may have solidified.

Bring the soup to a gentle simmer with only small bubbles breaking the surface, not a rolling boil. Stir occasionally for 2 to 3 minutes to meld the flavors together. Gentle heat prevents the potstickers from falling apart.

Add the potstickers to the simmering broth and cook for 5 to 7 minutes until they are heated through and tender. If using frozen potstickers, they may need the full 7 minutes to warm completely through the center.

Adjust seasoning with soy sauce, tasting as you go. Then stir in fresh lime juice, which brightens everything and balances the richness of the coconut milk. Taste again and add more soy sauce or lime if needed.

Ladle the soup into bowls, making sure each serving has a few potstickers. Garnish generously with chopped cilantro and sliced green onions. Serve hot immediately for the best texture on the potstickers.