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In a large pot, cook noodles according to package directions in a large amount of boiling salted water until tender; drain. Rinse with cold water. Drain noodles well. Evenly divide noodles among 4 soup bowls. Set aside.
In a medium saucepan, bring broth to a boil. Add carrots, green onions, ginger, curry powder and 1/4 teaspoon crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally.
Add shrimp, simmer, uncovered, for 1 to 3 minutes or until shrimp are opaque. Add coconut milk, heat through (do not boil). Ladle into bowls over noodles. Top each serving with coconut. If desired, sprinkle with additional crushed red pepper. Serve immediately.