One-Pot Coconut Curry Noodles with Tofu and Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, fragrant coconut curry noodle bowl made quickly in one pot with tender tofu and vibrant spinach for a healthy vegetarian dinner. This Thai-inspired vegan recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, rice noodles, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot over medium heat, warm 1 tsp sesame oil. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 1 minute until fragrant but not browned.
  2. Step 2: Stir in 2 tbsp red curry paste and cook for 30 seconds to bloom the spices. Pour in 1 can (14 oz) coconut milk and 3 cups vegetable broth, stirring to combine.
  3. Step 3: Add 8 oz rice noodles and 14 oz cubed firm tofu to the pot. Sprinkle 1 tbsp brown sugar and 2 tbsp soy sauce over everything.
  4. Step 4: Bring to a simmer and cook, stirring occasionally, until the noodles are tender and have absorbed most of the liquid, about 8-10 minutes.
  5. Step 5: Fold in 4 cups baby spinach and cook for an additional 2 minutes until wilted. Remove from heat and stir in 1 tbsp fresh lime juice.
  6. Step 6: Serve hot, garnished with 1/4 cup chopped cilantro leaves for a fresh herbal note.

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