This High-Protein Khowsey Recipe Is What You Need To End The Weekend Right

Khowsey (also spelled khow suey) is a Burmese noodle soup from Myanmar, consisting of noodles topped with a creamy coconut milk-based curry, usually with meat or vegetables. It’s served with assorted condiments like fried garlic, crispy noodles, lime, chilies, and chili oil, blending Indian, Chinese, and Thai influences. Popular in South Asia, especially among Memon and Burmese communities, it’s a comforting, balanced one-dish meal enjoyed at gatherings.

This high-protein Khowsey is the perfect weekend finisher, rich, comforting, and quick enough that you won’t spend your Sunday stuck at the stove. Creamy coconut and roasted paneer meet wheat noodles, crunchy baby corn and broccoli, and a whisper of jaggery for balance, creating a dish that’s

both nourishing and indulgent. It’s ideal for busy weekends when you want something satisfying that still supports your protein goals, and its vibrant flavors make it feel like a small celebration before the week begins.

This recipe was shared by food content creator Divy Chheda (@doitrightbydiv) on Instagram.

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A post shared by Divy Chheda (@doitrightbydiv)

High-Protein Khowsey Recipe 

Ingredients:

• 1 onion
• 5–6 garlic cloves
• 1 inch ginger
• 1 chili
• Handful of coriander
• 30 g wheat noodles
• 100 g paneer
• 50–70 ml coconut milk
• 1 tbsp jaggery
• 1 tbsp besan
• 1 tsp ghee
• 1 tsp chili oil
• 1 tbsp crushed peanuts
• Handful of baby corn & broccoli

Spices:

• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp cumin powder

Method:

• Prep noodles: Cook the wheat noodles according to package instructions until just al dente. Drain, rinse under cold water to stop cooking, toss with a few drops of oil to prevent sticking, and set aside.
• Make a besan-coconut slurry: In a small bowl, whisk together the besan, coconut milk (start with 50 ml), jaggery, and a pinch of salt until smooth. This will thicken the sauce later. If too thick, add the remaining coconut milk.
• Pan-roast paneer: Heat 1 tsp ghee in a nonstick skillet over medium-high. Add paneer cubes and sear until golden on all sides (2–3 minutes). Remove and set aside.
• Sauté aromatics: In the same pan, add 1 tsp chili oil. Fry sliced onion for 2–3 minutes until translucent. Add minced garlic, grated ginger, and sliced green chili; sauté 30–45 seconds until fragrant (don’t burn garlic).
• Cook vegetables: Add baby corn and broccoli; stir-fry 3–4 minutes until bright and slightly tender but still crisp. If they need more cooking, add 1–2 tbsp water and cover briefly.
• Add spices: Lower heat to medium. Sprinkle in chilli powder, coriander powder, turmeric, and cumin. Stir for 30 seconds to toast the spices and coat the veg.
• Build the sauce: Pour the besan-coconut slurry into the pan, stirring continuously to avoid lumps. Bring to a gentle simmer; the besan will thicken and create a creamy, slightly nutty sauce. Cook 2–3 minutes until glossy. Taste and adjust salt, jaggery, or chili.
• Combine paneer and noodles: Add the seared paneer and drained noodles to the pan. Toss gently to coat everything evenly in the sauce. If the mixture is too thick, add 1–2 tbsp water to loosen.
• Finish and garnish: Stir in chopped coriander and crushed peanuts; reserve a few peanuts for topping. Turn off heat and drizzle a little extra chili oil if you like more heat.
• Serve: Plate immediately, sprinkle remaining crushed peanuts and a few coriander leaves on top. Enjoy warm.