Turnip Noodle Bowls With Salmon And Curry Sauce

3 cup water 1 pound carrots, thinly sliced 1 ½ cup reduced-sodium chicken broth 1 13.5 ounce can unsweetened coconut milk 2 tablespoon chopped shallot (1 medium) 2 tablespoon grated fresh ginger 1 tablespoon curry powder 4 cloves garlic, minced ½ teaspoon sea salt Dash black pepper