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6 to 7 ounces thin rice stick noodles (vermicelli) or thin spaghetti <\/span><\/p>\n 1 14-ounce can chicken broth <\/span><\/p>\n 2 medium carrots, cut into julienne strips (about 1 C.) <\/span><\/p>\n 2 green onions, bias-sliced into 1-1\/4-inch pieces (1\/4 C.) <\/span><\/p>\n 2 T. minced fresh ginger <\/span><\/p>\n 2 tsp. curry powder <\/span><\/p>\n 1\/4 tsp. crushed red pepper <\/span><\/p>\n 12 ounces peeled and deveined small fresh or frozen shrimp <\/span><\/p>\n 1 14-ounce can unsweetened coconut milk <\/span><\/p>\n 2 T. coarsely snipped fresh cilantro, basil or flat-leaf parsley <\/span><\/p>\n 2 T. toasted shaved coconut <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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…<\/p>\n