Yellow Yam Soup with Pork Ribs: A Gentle Khmer Krom Comfort Bowl

Overhead view of a bowl of Cambodian yellow yam soup with pork ribs and green onion. — Yellow yam softens into a golden broth with tender pork ribs in this simple Khmer Krom–style soup.

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Yellow yam soup with pork ribs is the kind of bowl that does not need to announce itself. The broth turns softly golden as the yam breaks down, the pork slips off the bone, and a handful of green onion at the end keeps everything fresh.

This is a simple country soup with roots in Khmer Krom home cooking. It asks for patience more than skill, and it rewards you with a texture that sits somewhere between a light broth and a gentle stew.

What You Need

The ingredient list is short, and most of it is probably in your kitchen already. The one thing worth seeking out is real yellow yam — the starchy, rough-skinned tuber, not the orange sweet potato that is often sold under the same name in the United States.

Pork riblets give the broth its savoury base. Celery adds a quiet, clean note. Fish sauce, sugar, salt, and black pepper do the balancing. Green onion goes in at the very end, so it stays fragrant rather than cooked down.

Equipment

Soup pot: To simmer the pork ribs and yellow yam until both are tender.
Vegetable peeler: To remove the rough skin from the yellow yam.
Chef’s knife: To cut the pork riblets, yam, and celery into the right sizes.
Cutting board: To prepare the yam, celery, and green onion safely.
Measuring cups: To measure the water accurately.
Measuring spoons: To measure the fish sauce, sugar, salt, and black pepper.
Cooking spoon: To stir the soup and check the tenderness of the pork and yam.
Ladle: To serve the hot soup into bowls.

How to Make Yellow Yam Soup with Pork Ribs

Step 1: Simmer the pork ribs

Put the pork riblets and 5 cups of water into a soup pot. Set the pot over medium heat and bring the water to a gentle boil.

Skim off any foam that rises to the surface. Lower the heat and let the ribs simmer until the meat is tender enough to pull away from the bone with a fork. Keep the pot partially covered so the broth does not reduce too quickly.

Step 2: Add the yellow yam and celery

While the pork cooks, peel the yellow yam and cut it into small cubes. Some people find that raw yam skin irritates their hands, so wear gloves or rub a little oil on your hands before peeling if you are sensitive.

Add the yam cubes and chopped celery to the pot once the pork is tender. Continue simmering until the yam is soft and easily pierced with a knife. Stir gently now and then so the yam does not stick to the bottom.

Step 3: Season the broth

Once the yam is tender, season the soup with fish sauce, sugar, salt, and black pepper. Stir well and taste.

The broth should be gentle and savoury, with just a hint of sweetness from the yam and a little roundness from the sugar. Adjust the seasoning carefully — fish sauce is salty, so add it a little at a time.

Step 4: Finish with green onion

Turn off the heat. Scatter the chopped green onion over the top and give the soup one last gentle stir. Cover the pot for a minute so the onion softens slightly in the residual heat.

Ladle the soup into bowls and serve hot.

Cooking Tips

Peel the yam under running water, or oil your hands first. The skin of some yams contains calcium oxalate crystals that can leave your hands itchy. A layer of oil or a pair of kitchen gloves solves the problem.

Cut the yam into even cubes. Small, similar-sized pieces cook at the same rate, so you will not end up with some pieces turning to mush while others stay firm.

Do not rush the pork. The ribs need time to release their flavour into the broth and become tender. A gentle simmer is better than a hard boil.

Season at the end. The yam sweetens the broth as it cooks, so it is easier to balance the fish sauce, sugar, and salt once the yam is fully tender.

How to Serve

Serve this soup hot, with steamed jasmine rice on the side. In a Cambodian home, a soup like this often sits alongside rice and another dish, but it is satisfying enough to eat on its own as a light meal.

If you want a little extra freshness, add a few slices of fresh red chili on top of each bowl. The soup is not meant to be spicy, so keep the chili optional and on the side. Looking for alternatives? Check out the White Yam with Pork Soup.

Storage and Reheating

Cool leftover soup within two hours of cooking and store it in a covered container in the refrigerator. It will keep for about three to four days.

Reheat gently on the stovetop over low heat, adding a splash of water if the broth has thickened too much. The yam will continue to soften, so reheat just until hot rather than boiling for a long time.

Frequently Asked Questions

What is yellow yam, and is it the same as sweet potato?

Yellow yam is a true yam — a starchy tuber with rough brown skin and firm flesh that softens into a dense, slightly sticky texture when cooked. The sweet potato sold as “yam” in many American supermarkets is a different vegetable and will give you a sweeter, softer result. For this soup, use real yellow yam if you can find it at a Southeast Asian or Caribbean grocery store.

Why did my hands itch after peeling the yam?

Some yams contain tiny calcium oxalate crystals in and just under the skin. When they touch your skin, they can cause a prickling or itchy feeling. Wearing gloves, rubbing oil on your hands before peeling, or peeling the yam under running water can help prevent it. The itching is temporary and washes off.

Can I make this soup ahead of time?

Yes. The soup can be cooked a day ahead and reheated gently on the stovetop. The flavour deepens overnight, but the yam will continue to absorb broth, so you may need to add a little water when reheating. Store it in the refrigerator and reheat until steaming hot.

Final Thoughts

Yellow yam soup with pork ribs is not a flashy dish. It is quiet, golden, and deeply comforting — the kind of soup that makes a simple meal feel complete. The yam does most of the work, thickening the broth and carrying the savoury notes of the pork, while the green onion keeps the finish bright. It is worth seeking out a real yellow yam for this one, because the texture is the whole point.