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

Pour in 4 cups of broth and 1 can of coconut milk into the pot, stirring well to combine. Bring to a gentle simmer over medium-high heat.

Reduce heat to medium-low and allow the broth to cook for about 5 minutes, stirring occasionally to prevent sticking.

Add potstickers to the simmering broth and cook for approximately 5-7 minutes until heated through and tender.

Taste the soup and adjust seasoning with soy sauce, salt, pepper, and red pepper flakes if desired.

Remove the pot from heat and squeeze the juice of one lime into the soup, garnishing with cilantro and green onions.

Ladle the soup into bowls and serve hot, ensuring everyone enjoys the warm flavors.