6 to 7 ounces thin rice stick noodles (vermicelli) or thin spaghetti

1 14-ounce can chicken broth

2 medium carrots, cut into julienne strips (about 1 C.)

2 green onions, bias-sliced into 1-1/4-inch pieces (1/4 C.)

2 T. minced fresh ginger

2 tsp. curry powder

1/4 tsp. crushed red pepper

12 ounces peeled and deveined small fresh or frozen shrimp

1 14-ounce can unsweetened coconut milk

2 T. coarsely snipped fresh cilantro, basil or flat-leaf parsley

2 T. toasted shaved coconut

 

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.