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.
