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Heat the oil in a large pot over medium. Add the minced garlic and ginger root and sauté for about a minute, until fragrant. Add the curry paste and stir it into the aromatics, letting it bloom and becomes oily and fragrant, just a minute or so.
Now add a small amount of coconut milk, stirring into the curry paste to create a little slurry. Slowly add the rest of the coconut milk and stock and bring to a light simmer. Add the mushrooms, snap peas and cellophane noodles. Let it simmer for five minutes, then add the shrimp, fish sauce, lime juice, half of the cilantro leaves, and a good pinch of salt. Simmer another few minutes, letting the shrimp cook through.
Ladle into soup bowls, and garnish with chopped peanuts, toasted coconut, more lime wedges, basil leaves, cilantro leaves and the thinly sliced Thai peppers.
Serrrrve and slurp!