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Cook potstickers according to label instructions and set aside.
Add sesame oil to a Dutch oven over medium heat. Once heated add onions, red bell peppers, garlic, ginger, lemon grass, and carrot sticks. Cook, stirring often, for 3 to 4 minutes.
Add Thai curry paste, mix well with veggies, and cook for 1 to 2 minutes.
Slowly add chicken broth and mix well. Add coconut milk, fish sauce, soy sauce, and bok choy; mix well.
Add lime leaves and mushrooms to broth, reduce heat, cover, and bring broth to a mild simmer for 3 to 5 minutes. Remove from heat and remove lime leaves before serving.
Place 3 or 4 potstickers in a soup bowl and ladle broth over the potstickers. Add a sprig of Thai basil and a lime wedge for garnish.