1 If using frozen potstickers, thaw briefly per package instructions. Heat vegetable oil in a large wide skillet or Dutch oven over medium-high heat.

2 Pan-fry potstickers in a single layer for 2–3 minutes per side until golden (you can do in batches). Set aside on a plate.

3 In the same pot, lower heat to medium and add a touch more oil if needed. Sauté sliced onion 3–4 minutes until translucent.

4 Add minced garlic and grated ginger, cook 30 seconds until fragrant.

5 Stir in red curry paste and cook 1 minute to bloom the flavors.

6 Pour in coconut milk and broth, whisking to combine. Bring to a gentle simmer.

7 Add fish sauce, soy sauce and brown sugar. Taste and adjust seasoning—add more fish/soy for salt, sugar to balance heat.

8 Add sliced mushrooms and simmer 4–5 minutes until tender.

9 Nestle the fried potstickers into the simmering broth. Cover and simmer 4–6 minutes until potstickers are cooked through and have absorbed some broth flavor.

10 Add bok choy (or spinach) and cook 1–2 minutes until wilted but still bright green.

11 Stir in lime juice and sesame oil (if using). Adjust heat with chili oil or flakes.

12 Ladle soup over cooked rice noodles or rice if desired. Garnish with sliced scallions and chopped cilantro.

13 Serve immediately with extra lime wedges and chili on the side.