As given, this recipe includes a cup of coconut milk, and has a staggering 20 grams of fat per serving (makes 4 servings)! I got around that by using skim milk, one cup minus two tablespoons, and adding 2 tablespoons of coconut milk. I used only 1 tablespoon oil, instead of the two specified by the recipe.
I did some other tweaking as well: freshly ground black pepper instead of jalapeños. Some like it hot, but jalapeños are too hot for me! For stock, I added 3 beef bouillon cubes with the water.