Spicy Thai Shrimp & Veggie Soup

Serves 4


1  13.5-ounce can coconut milk

2 tbsp Red curry paste

1 tbsp Brown sugar

1 pound  Large shrimp, peeled and deveined

1 cup Assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper

¼ cup  Thai basil, fresh (optional)

3 tbsp  Café Tequila Citrus Habanero

Cooked Jasmine Rice (optional)

Fresh red chili, thinly sliced (optional)


  1. Bring coconut milk to simmer in large skillet on medium high heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
  2. Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender crisp. Stir in basil and Café Tequila Citrus Habanero Sauce.
  3. Serve with cooked Jasmine Rice, if desired. Garnish with additional basil and red chili slices.