Spicy Salmon And Rice Noodle Soup

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1 package (6 to 7 ounces) rice stick noodles

1 tablespoon canola oil

1 shallot, thinly sliced

4 teaspoons finely grated fresh ginger

1 tablespoon red curry paste

1 can (14 ounces) unsweetened coconut milk, well stirred

4 cups vegetable broth, store-bought or homemade

1/4 cup fish sauce

juice of 1 1/2 limes

3/4 pound skinless wild salmon fillet, thawed if frozen, cut into 12 pieces

4 ounces snow peas

minced cilantro, for garnish

lime wedges, for serving

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