Heat vegetable oil in a large stockpot or Dutch oven over medium heat.

Add minced garlic and grated ginger, sautéing for approximately 1 minute until fragrant.

Incorporate the Thai red curry paste, stirring constantly for 1 minute to bloom the spices.

Pour in the chicken broth and coconut milk, then whisk in the fish sauce and brown sugar.

Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.

Add the frozen potstickers to the simmering broth and cook for 6 to 8 minutes, or until they float and the internal temperature reaches 165°F.

Stir in the baby spinach until just wilted, which takes approximately 30 seconds.

Remove the pot from heat and stir in the lime juice.

Ladle the soup into bowls and garnish with chopped cilantro and sliced green onions.