1/2 lb large (21-25 or 26-30 size) shrimp, defrosted if frozen
1/2 tsp vegetable or rice bran oil
1-2 tsp Thai red curry paste, to taste
1 cup sliced mushrooms
1-1/2 cups chicken stock
1 15-oz can coconut milk
1/2 cup small, thin noodles (like fideos) or angel-hair pasta, broken into 1-inch pieces
1 Tbsp minced scallions
Fresh black pepper, to taste
Defrost the shrimp, if frozen, and remove the shells. Add the shells to a 3- or 4-quart sauce pan, along with the vegetable oil and red curry paste. Cook over medium heat for 1 minute, stirring constantly. Then, add the mushrooms, and cook for 1 minute.
Add the chicken stock, reduce heat to low, and cook for 5 minutes.
Pick out the shrimp shells with tongs (they should float to the top, which will make it easy). Add the coconut milk and the noodles. Cook, uncovered, for 5 minutes.
Add the shrimp, and continue to cook until the shrimp are pink and firm. At the last minute, add the scallions. Taste, and season with fresh black pepper.