Prep the vegetables. Slice bok choy, mushrooms, carrots, and scallions; chop cilantro.
Warm the neutral oil in a large pot over medium heat.
Sauté garlic and ginger for 30–45 seconds until fragrant, stirring often.
Pour in chicken broth. Stir in soy sauce, fish sauce, chili-garlic paste, and brown sugar. Bring to a lively simmer.
Add carrots, mushrooms, and half the scallions. Simmer 5 minutes until just tender.
Slide in the frozen potstickers. Cover and simmer 5–7 minutes until cooked through and floating.
Stir in bok choy and cook 2–3 minutes until wilted but still bright.
Finish with sesame oil and lime juice. Taste and adjust heat or salt as needed.
Ladle into bowls. Top with remaining scallions and cilantro, and serve hot.
Notes
Variation: Stir in 1/2 cup coconut milk at the end for a creamier broth. For vegetarian, use veggie broth and vegetable potstickers, and skip fish sauce.Tip: If storing leftovers, keep the cooked potstickers separate from the broth to prevent them from getting soggy. Refrigerate up to 2 days.This recipe is an original creation inspired by classic Thai Potsticker Soup Recipes flavors. All ingredient ratios and instructions are independently developed.