Stir-fry mushrooms and next 4 ingredients in a lightly greased Dutch oven over medium-high heat 4 to 5 minutes or until vegetables are softened. Stir in coconut milk. Whisk together broth and next 3 ingredients; stir into mushroom mixture. Cook, whisking constantly, 5 minutes or until thickened. Stir in shrimp, and cook 5 minutes or just until shrimp turn pink. Spoon mixture evenly into 8 (10-ounce) ramekins or individual soufflé dishes. Top each ramekin with 3 Sesame Won Ton Toppers. Serve immediately.
Note: Look for red curry paste on the Asian foods aisle at the supermarket.