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Prep Time
15 Min
Cook Time
15 Min
Spice Level
0 of 5



21.5 oz 2% milk

½ lb smoked Gouda cheese, casing removed and shredded

1/2 yellow onion, medium diced

4 oz cherry tomatoes, quartered

½ bunch green onion, finely cut

Handful of Thai basil (regular is fine if you can’t find Thai), chopped

2 tbsp cornstarch or 3 tbsp of rice flour

1 tbsp of Pretty Thai® Seasoning Salt

1/8 tsp Pretty Thai® Thai Chili Powder, optional for spice

1 tbsp oil


Heat oil in a 2-quart saucepot to medium heat. Brown the onions and reduce the heat to low and caramelize until soft.

Add 16 oz of milk in the same saucepot and bring to a small simmer on medium-high heat. Once the edges of the milk begin to simmer, add in the cheese and whisk until the cheese is almost all melted.

Make a cornstarch or rice flour slurry in a separate bowl by whisking cornstarch or rice flour with the remaining 5.5 oz of milk. Be sure the cornstarch or rice flour is fully incorporated and there is no clumping. Add the slurry to the milk mixture and bring to a high simmer, stirring constantly until all cheese is melted. Reduce heat to low.

Note: if using rice flour the milk mixture will not have to be brought to a boil in order to thicken the sauce.

Add the tomatoes, green onion, basil, and Pretty Thai® Seasoning Salt, stir and taste. Adjust seasoning as needed by adding more seasoning salt. Additional tomatoes, green onion, and basil can be added as desired. Add Pretty Thai® Thai Chili Powder if desired and Enjoy!

Note: You can shred the Gouda cheese in your food processor with the shredding attachment.

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