chow mein noodles or spaghetti
red curry paste
14-ounce cans coconut milk
low-sodium chicken broth
sugar snap peas, cut in half
shiitake mushrooms, sliced
medium shrimp, peeled and deveined
fresh cilantro leaves
- Cook the noodles according to the package directions.
- Meanwhile, in a large saucepan, over medium-high heat, combine the curry paste, coconut milk, broth, ginger, and ½ teaspoon salt. Bring to a boil.
- Add the peas, mushrooms, and shrimp. Lower the heat and simmer until the shrimp are cooked through and the vegetables are tender, about 4 minutes.
- Divide the noodles and soup among individual bowls. Sprinkle with the cilantro.