Bahamian Split Pea Soup Recipe: Coconut-Lemongrass Richness With Smoky Bacon

This Bahamian split pea soup recipe brings the warm, smoky flavors of the Bahamas to your kitchen with its signature coconut-lemongrass richness and tender bacon. The dish embodies the island's culinary tradition, where split peas are slow-cooked with pork, creating a hearty, comforting soup that's deeply rooted in Bahamian culture.

What makes this recipe special is the balance of flavors—savory bacon, fragrant lemongrass, and the subtle sweetness of coconut milk—all simmered together for hours to develop a depth of flavor that's impossible to resist.

The secret to achieving authentic Bahamian split pea soup lies in the slow cooking process, which transforms tough pork into tender, melt-in-your-mouth pieces while allowing the peas to soften just enough to release their earthy sweetness.

Unlike other split pea soups, this version incorporates coconut milk and lemongrass, giving it a unique tropical twist that sets it apart. The soup is traditionally served with crusty bread or steamed rice, making it a complete meal that's both satisfying and nourishing.

By the time you finish this recipe, you'll have a steaming bowl of Bahamian split pea soup that's rich, aromatic, and brimming with layers of flavor. The bacon adds a smoky depth, while the coconut milk and lemongrass bring a bright, refreshing contrast.

This soup is not just a dish—it's a taste of the Bahamas, brought to life in your own kitchen. Ready to make it?

Whether you're preparing it for a family gathering or a cozy weeknight dinner, this Bahamian split pea soup is sure to become a staple in your recipe collection.

The slow-cooked ingredients and aromatic spices create a dish that's as comforting as it is delicious, perfect for sharing with loved ones or enjoying on your own. Let's get started!

Ingredients for bahamian split pea soup

Six ingredients bring Bahamas flavors to your pot—smoky bacon, coconut milk, and lemongrass make this soup unforgettable.

The bacon and pork shoulder are the heart of this soup. Thick-cut bacon gives the best smoky flavor, and pork shoulder stays tender when slow-cooked. Grab these from the butcher section if you can—pre-cut bacon works too, but ask for thick slices. Lemongrass is the secret tropical touch; Asian markets usually have it fresh, but frozen works in a pinch. The split peas? Green or yellow—both work, but rinse them well to remove debris. For the coconut milk, full-fat and unsweetened is non-negotiable—it's what gives that rich, creamy finish.

No lemongrass? Substitute 1 tsp lemongrass paste or even lime zest plus 1/2 tsp ginger for a similar bright note. Fresh thyme is ideal, but 1 tsp dried thyme works if that's what you've got. The tomato paste can be skipped if you're not a fan—just add 1/2 cup tomato juice instead. For the pork shoulder, chicken thighs work in a pinch, though the flavor will be lighter. And if you're worried about the split peas being too dry after rinsing, soak them in warm water for 10 minutes before adding to the pot.

This soup tastes even better the next day—plan ahead! Store it in the fridge for up to 5 days or freeze portions for 3 months. The bacon and pork can be pre-cooked and refrigerated separately for 2 days before adding to the soup. For serving, toasted crusty bread or steamed rice is perfect—both soak up the rich broth beautifully. If you make a big batch, freeze extras in 1-cup portions for quick lunches later.

Step-by-step instructions for Bahamian split pea soup

Here's how to create this hearty, coconut-infused soup with layers of smoky bacon and tender pork.

In a large Dutch oven or heavy pot, heat the 2 tablespoons vegetable oil over medium heat. Add the 1 pound bacon, cut into ½-inch pieces, and cook for 8-10 minutes until the edges are deep golden brown and crispy. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain, leaving the rendered fat in the pot.

Increase the heat to medium-high and add the 1.5 pounds pork shoulder, cut into 1-inch cubes. Sear the pork for 5-6 minutes, stirring occasionally, until it develops a rich brown crust on all sides. Remove the pork with a slotted spoon and set it aside with the bacon. You'll need that fat for flavor—don't wipe it out!

Reduce the heat to medium and add the 1 whole onion, chopped, to the pot. Cook for 5 minutes until softened and light golden brown. Add the 6 cloves garlic cloves, minced, and cook for 30 seconds until fragrant—don't let it burn, or you'll get bitter flavors.

Stir in the 2 tablespoons tomato paste and cook for 1 minute to deepen its flavor. Add the 1 whole lemongrass, bruised and cut into 2-inch pieces, 1 tablespoon thyme, and 2 whole bay leaves. Pour in the 6 cups water and bring to a gentle boil, scraping up any browned bits from the bottom of the pot.

Return the pork and bacon to the pot. Add the 2 cups split peas (rinsed well) and stir to combine. Bring the mixture back to a full boil, then reduce heat to low and cover partially. Let it simmer for 1 hour 15 minutes, stirring occasionally, until the split peas are tender but not mushy and the pork is fork-tender.

Here's the thing—you want the peas to break down slightly but still hold their shape. They should be creamy but not falling apart. If the soup starts to reduce too much, add a splash of water to keep it at a gentle simmer. The longer it cooks, the deeper the flavors develop.

Once the peas are tender, stir in the 1 can (13.5 oz) coconut milk and the 2 teaspoons salt and ½ teaspoon black pepper. Simmer uncovered for 10-15 minutes to let the coconut milk blend smoothly into the soup. Taste and adjust the seasoning—Bahamian split pea soup should be rich, slightly sweet, and deeply savory.

Remove the lemongrass and bay leaves before serving. The soup should have a creamy, velvety texture with pockets of coconut richness. If it's too thick, stir in a little water to reach your desired consistency. Real talk: the coconut milk makes this soup uniquely Bahamian, so don't skip it!

Ladle the soup into bowls and serve immediately with the 4 slices crusty bread on the side. The bread soaks up the creamy coconut broth beautifully. For extra flavor, top each serving with a few crispy bacon pieces. This soup tastes even better the next day, so make extra if you can—it reheats wonderfully.

Each bite should deliver a perfect balance: the earthy split peas, smoky bacon, tender pork, and creamy coconut all coming together in harmony. The lemongrass adds a subtle citrusy brightness that cuts through the richness, making this more than just a simple soup—it's a flavor-packed experience.

Dietary considerations for this recipe

Vegetarian Adaptation

Swap out the pork shoulder and bacon for 1 lb smoked tofu or chickpeas to create a vegetarian version. Use 2 tbsp liquid smoke or a ½ cup smoked paprika to mimic the smoky depth from bacon.

For extra protein, add 1 cup cooked lentils alongside the peas. The coconut milk and lemongrass will still shine, keeping the dish rich and satisfying. 🌱

Gluten-Free Friendly

This recipe is naturally gluten-free, but always double-check your ingredients. Ensure your bacon and tomato paste are certified gluten-free, and use gluten-free bread for serving. The split peas, coconut milk, and spices are inherently safe. For added texture, serve with steamed jasmine rice instead of bread. 🍚

Low-Fat Modifications

Reduce the coconut milk to ½ can (6.75 oz) and replace the remaining ½ can with low-fat evaporated milk to cut calories while keeping creaminess. Use lean turkey bacon (about 4 oz) instead of pork bacon, and trim visible fat from the pork shoulder.

The dish will still be flavorful but lighter. 💪

Dairy-Free Options

Skip the coconut milk entirely and replace it with 1 cup full-fat coconut creamstrong> (thicker than coconut milk) for a richer texture. Alternatively, use 1 cup unsweetened almond milkstrong> spiked with 1 tsp coconut extractstrong> for a subtle coconut flavor without dairy.