One-Pot Coconut Curry Ramen with Spinach and Tofu

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A comforting and creamy coconut curry ramen made in one pot with fresh spinach and cubed tofu for a quick and budget-friendly meal. This Thai-inspired comfort-food recipe (vegetarian), ready in about 25 minutes, pairs vegetable oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.

Ingredients

• 2 tbsp vegetable oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp red curry paste
• 14 oz can coconut milk
• 4 cups vegetable broth
• 2 tbsp soy sauce
• 4 oz fresh or dried ramen noodles
• 8 oz, pressed and cubed firm tofu
• 4 cups fresh spinach
• 1 tbsp lime juice
• 2, sliced for garnish green onions
• 1/4 cup chopped for garnish cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 diced medium yellow onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 3-4 minutes until fragrant and the onions are translucent.
2. Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute to release the spices.
3. Step 3: Pour in 14 oz canned coconut milk and 4 cups vegetable broth, stirring to combine. Bring the mixture to a gentle boil.
4. Step 4: Add 4 oz ramen noodles and 8 oz cubed firm tofu to the pot. Cook for 3-4 minutes until the noodles are tender and tofu is heated through.
5. Step 5: Stir in 4 cups fresh spinach and 2 tbsp soy sauce. Cook for another 1-2 minutes until spinach wilts.
6. Step 6: Remove from heat and stir in 1 tbsp lime juice for brightness. Serve hot, garnished with sliced 2 green onions and 1/4 cup chopped cilantro.