Thai Curry Vegetable and Tofu Soup

I am super excited about this recipe, however, as I am making it right now, what does it mean that the coconut milk has seemed to separate from the vegetable broth? )-:

Different brands of Thai curry paste vary in heat as do different lots from the same brand. My family enjoys some heat in our food, but I rarely add the whole amount called for in a recipe prior to tasting. For this one, I started with 1 tsp, and then added another--my son wanted more which he added at the table. We could all have enjoyed the specified amount using the chili paste I had in my fridge, even though my DH likes less spice than he used to. We loved this recipe

Oooops- I also added one yellow onion and one green onion.

I made this today after ripping it out of the April 2011 RS. I used white mushrooms (not a huge shitake fan) and I didn't have snow peas so I doubled up on green beans. I also was planning to add chicken but since my chicken was frozen it took a while for it to cook so I ended up eating a bowl without it. It was so simple and satisfying. I usually end up being disappointed with my own attempts at Asian cooking but this one seems pretty fool proof. Yum!

I used regular button mushrooms rather than shitake (sliced very thin) and also like one of the previous comments, substituted chicken for the tofu. This is an excellent soup that is so filling, we use it as the main course. I have also tried it with the lite coconut milk but the flavor is definitely better with the regular. It really does not significantly reduce the overall caloric count to use the lite and is not worth sacrificing flavor in my opinion.

I've made this recipe i use regular broth, not low sodium, and wait to salt it at the end. This time I also took out the tofu and added shredded chicken...extra lime juice and switched the coconut milk to Lite......yum yum yum so gooooood!

This may be the obvious response--and you may have done this already--but I used low-fat coconut milk.

I was wondering if there was a lower fat/calorie version of this recipe, I realize the coconut milk adds the fat and calories. Any ideas?

Many of the ingredients and flavors in this recipe are some of my favorite! I was so excited when I came across this. I think it would have been awesome if I had read correctly to add 1 teaspoon of salt instead of the 1 tablespoon that I actually added. Eek! Salty!

@PaigeB, I make a very similar curry dish (not a soup), with nearly all the same ingredients...I add peanut butter as an extra sweet taste, it really rounds out the flavors and it is fairly common to add peanuts to curry dishes. Raisins are also a good choice for sweetness!

I very much liked this, though I made mine with shrimp, instead of tofu. I'll be cutting back on the green beans some next time, but I will be making it again.

It needs the addition of something sweet to bring out the coconut milk, but its otherwise pretty tasty. I made mine with green curry paste, because I already had a jar, and added some sprouted brown rice to the bowl for a filling meal.