Slice thinly the chicken fillet and ham into
small pieces and devein the shrimp. If shrimp is too large, cut each in half lengthwise.
In a wok, bring stock to a boil, then add the
chicken, ham and shrimp.
Bring back to a boil and add salt to taste and
allow to simmer for a minute.
Serve the soup hot.
TIP: Fresh,
uncooked shrimps impart the best flavor. If these are not
available, substitute with ready-cooked shrimps. If doing so,
remember to add in only at the last stage to avoid overcooking.
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