Cook the noodles according to the package directions.
In a large saucepan, over medium-high heat, combine the curry paste, coconut milk, broth, ginger, and 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.
Tip: Some like it hot. To reach your desired level of spiciness, add the red curry paste a little bit at a time. Look for the paste in the international or Asian section of the supermarket.