Thai Red Curry Soup

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.