Thai Red Curry Soup

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12 ounces chow mein noodles or spaghetti

1 1/2 tablespoons red curry paste

2 14-ounce cans coconut milk

1/2 cup low-sodium chicken broth

2 teaspoons grated ginger

1/2 teaspoon kosher salt

4 ounces sugar snap peas, cut in half

4 ounces shiitake mushrooms, sliced

1 pound medium shrimp, peeled and deveined

1 cup fresh cilantro leaves

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