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Mulligatawny Soup - Gordon Ramsay Recipe

Just the thing for this freezing cold and snowy weather we're having here in the UK at the moment. A lovely curry flavoured soup with rice and beef or chicken.

Mulligatawny Soup

Mulligatawny is a soup which originated from South Indian cuisine. It was very popular in British India and by the 1800s it began to appear in cookbooks of the day; with each cook featuring its own recipe.

There are so many variations of Mulligatawny you would not believe it. This is Gordon Ramsay's version, to which I added a good handful of cooked and finely chopped roast beef leftover from the Sunday roast. His actual recipe is vegetarian so therefore doesn't add beef and uses vegetable stock.

If you like a bit of heat: 
I also used medium heat curry powder and instead of mild as we like a bit of heat but I think next time I'll use hot curry powder.

Please note:
The book says to add 150g cooked rice but I think that must be a printing error as it would end up like porridge so I went for 50g and it worked.

Yield: 4

Mulligatawny Soup

Please note: the book says to add 150g cooked rice but I think that must be a printing error as it would end up like porridge. We really liked this recipe but when I make it again, I will use beef stock as I think the colour would have been more like the kind of Mulligatawny soup I've had in the past.
prep time: 5 minscook time: 20 minstotal time: 25 mins


a big knob of butter 
2 onions - peeled and chopped 
Sea salt and freshly ground black pepper 
3 tbsp tomato purée (paste in the USA)
2 or 3 tbsp of curry powder - medium heat 
a good handful of finely diced and cooked beef - left over from the Sunday roast
2 tbsp plain flour
2 or 3 tbsp ginger - grated 
1 green apple - peeled and grated 
300ml chicken stock - I will use beef stock next time 
400ml tin of coconut milk 
50g cooked long-grain rice 

To Serve: 
a few fresh coriander leaves 
a dollop of sour cream for each bowl 
chunks of nice freshly baked bread


Melt the butter in a pan and add the onions and some seasoning. Cook the onions for about 10 minutes, until they begin to soften, but don't let them colour too much.

Add the tomato purée, curry powder and the flour. Cook for 2 minutes, stirring frequently until it smells delicious. 

Now add the ginger and apple and stir over high heat for a few minutes. Deglaze the pan with the stock, scraping the bottom of the pan with a wooden spoon to remove any bits. 

Add the coconut milk and simmer until thickened. 

Just before serving, add the rice and make sure it's nicely heated through and then season generously to taste.

Pour into bowls, add a dollop of sour cream and a few coriander leaves.
Now get the bread at the ready and dunk it in!
Created using The Recipes Generator


  1. So perfect for this time of the year Jan!!!

  2. You know I'm a sucker for anything Gordon Ramsay!

    Looks good :)

  3. It's National Soup Month here in the states. I really should do a soup round-up. This Mulligatawney Soup sounds like a perfect beginning!!!

    Thanks for sharing, Jan

  4. Jan, I make at least one pot of soup a week...I'd like to add this one to the roster.


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