Bring a large stock pot of salted water to a boil. Add the noodles and cook according to the package instructions. Drain, rinse thoroughly with water, and toss with 1 tablespoon of the vegetable oil (to keep the noodles from sticking). Set aside.
In a medium stock pot or Dutch oven, heat the remaining 1 tablespoon vegetable oil over medium heat, add the garlic and ginger sauté, stirring frequently, until fragrant, about 1 – 2 minutes. Stir in the curry paste and sauté for an additional minute. Add the broth, coconut cream, fish sauce, and 2 cups of water to the pot and stir well to combine. Bring to a simmer and reduce the heat to medium-low. Gently simmer, partially covered, for 15 minutes. Add the shrimp to the simmering soup and cook just until pink and cooked through, about 2 – 3 minutes.
Remove the soup from the heat and stir in the lime juice and the cooked noodles. Taste and season with salt, if desired. Divide the broth, noodles and shrimp evenly between four serving bowls and top each with a sprinkling of chopped cilantro and mint, finely chopped salty peanuts, and minced red chilis, if desired. Enjoy while warm.