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Ingredients

• 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 cup)
• 2   green onions, bias-sliced into 1-1/4-inch pieces (1/4 cup)
• 2 tablespoons  minced fresh ginger
• 2 teaspoons  curry powder
• 1/4 teaspoon  crushed red pepper
• 12 ounces  peeled and deveined small fresh or frozen shrimp
• 1 14-ounce can  unsweetened coconut milk
• 2 tablespoons  coarsely snipped fresh cilantro, basil or flat-leaf parsley
• 2 tablespoons  toasted shaved coconut

Description

Ginger, Curry, And Red Pepper Add A Nice Heat To This Shrimp And Noodle Recipe. Cilantro And Coconut Served On Top Add Even More Flavor.

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