Slice the avocados in half and scoop out the contents into a large bowl.

With an immersion blender, combine the chicken broth and the avocadoes.

Pour in the coconut milk slowly and blend the mixture some more. If it’s too liquid, add an extra avocado.

Add one or two tablespoons of red or green curry paste depending on how much spice you like.

Add the minced garlic and chopped onion.

Add lemon juice to taste.

Chill for at least 2 hours before serving.