1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.

2. Stir in the garlic and ginger and cook for 30 seconds until fragrant.

3. Add the Thai red curry paste and stir for 1 minute to deepen the flavor.

4. Pour in the vegetable broth and coconut milk, then stir in the soy sauce and maple syrup. Bring to a gentle simmer.

5. Add the mushrooms, red bell pepper, and tofu. Simmer for 5 to 6 minutes until the vegetables begin to soften.

6. Add the ramen noodles and cook according to the package directions, usually 3 to 4 minutes.

7. Stir in the spinach and lime juice, then turn off the heat once the spinach has wilted.

8. Divide into bowls and top with green onions, cilantro, and sesame seeds before serving.