Heat 1 Tbsp vegetable oil in a 4-quart saucepan over medium heat. Add 2 Tbsp Thai red curry paste and cook, stirring, for about 1 minute, until fragrant.

Pour in 1 (13.5-oz) can full-fat coconut milk, 4 cups low-sodium chicken broth, 1 Tbsp fish sauce and 1 Tbsp brown sugar. Increase heat to medium-high and bring to a boil.

Add 8 oz sliced mushrooms and 6 oz frozen potstickers; cover and reduce heat to medium-low. Cook for 5–7 minutes, or until potstickers float and mushrooms are tender.

Stir in 2 cups shredded cooked chicken and 2 cups baby spinach; cover and cook an additional 2 minutes, until chicken is warmed and spinach is wilted.

Remove from heat, stir in juice of 1 lime and 1/4 cup chopped cilantro. Season with salt and pepper to taste. Serve immediately.