Meera Sodha’s vegan recipe for hot-and-sour squash Thai curry | The new vegan

A cashew-thickened hot-and-sour curry/soup that’s the perfect balance of sweet, salty and tart

One of my favourite earthly pleasures is a Thai curry. For years, my favourite was the type of green curry you can find only in Thai kitchens situated in English pubs (a wonderful phenomenon), but after a recent trip to Phuket, that has been trumped by gaeng som, or hot-and-sour curry. It’s hugely enlivening, and rescued from being eye-wateringly tart by a touch of sweetness and some heat. The original dish is clear and soupy, which works in the searing Thai sun, but I’ve added some cashews to give it a silky and rich sauce that’s more suited to autumnal British weather.

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