Fantastic. Restaurant quality. I have to believe an error was made for the person who reported seperation. I have made it for guests more than once to rave reviews! For our tastes, we as much as double the chili paste and half the fish sauce.
Yum! I had to improvise heavily because I had the craving BEFORE I checked the fridge :) Out of fish sauce, and no lemongrass. I did some googling and found a couple of passable subs: worcestershire/soy in combo for the fish sauce, and mint leaves and lemon zest for the lemongrass. Obviously, it's not identical, but it sure was good. I can only imagine how much better it would be as per the directions.
The only thing I'd add to this is chicken stock instead of water, and a few good slices of galangal... otherwise known as kha. After all, it's the "kha" in tom kha gai! This soup is almost painfully delicious, and if you haven't tried it you really SHOULD. NovaM, I'm confused... I have made this soup dozens of times over the past fifteen years and I've NEVER had it separate... did you boil it hard or something? Even if you did, I don't think it should separate; it's coconut milk, not dairy milk. Could you post a followup?
This was a quick, tasty and easy soup to make. It separates, though, so it doesn't look the most attractive - not one to serve guests