Preheat your air fryer to 375°F (190°C). Place the frozen potstickers in a single layer in the air fryer basket. Air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through. (Alternatively, to pan-fry: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add potstickers and cook until bottoms are golden, about 2-3 minutes. Add 1/4 cup water, cover, and steam for 5-7 minutes until water evaporates and potstickers are cooked through.)

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the thinly sliced shallot and cook until softened, about 2-3 minutes.

Add the minced garlic and grated ginger, and cook for another minute until fragrant, being careful not to burn the garlic.

Stir in the red curry paste and cook for 1 minute, allowing the paste to bloom and release its aroma.

Pour in the chicken or vegetable broth and full-fat coconut milk. Whisk well to combine and ensure the curry paste is fully dissolved. Bring the soup to a gentle simmer.

Reduce heat to low, then stir in the fish sauce, brown sugar, and fresh lime juice. Taste and adjust seasonings as needed; you might want more fish sauce for savory depth, more sugar for sweetness, or more lime for brightness.

Add the baby spinach and sliced bell pepper to the soup. Cook for 2-3 minutes, just until the spinach wilts and the bell pepper is slightly tender-crisp.

Ladle the hot Thai Coconut Potsticker Soup into individual serving bowls. Divide the prepared potstickers among the bowls, placing them gently into the soup. Garnish with fresh chopped cilantro, sliced red chili (if using), and crushed peanuts (if using). Serve immediately with extra lime wedges on the side.