Ginger, curry, and red pepper add a nice heat to this shrimp and noodle recipe. Cilantro and coconut served on top add even more flavor.
Cook noodles according to package directions in a large amount of boiling salted water until tender; drain. Rinse with cold water. Drain noodles well. Evenly divide noodles into 4 soup bowls. Set aside.
In a medium saucepan, bring broth to boiling. Add carrots, green onions, ginger, curry powder, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally.
Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp is opaque. Add coconut milk. Heat through (do not boil). Ladle into bowls over noodles. Top each serving with cilantro and coconut. Serve immediately. Makes 4 main-dish servings.