Radishes washed and cut into thin slices. Onion peel and cut into half rings.

To prepare the shrimp: if You have boiled, you can leave it as it is. If raw, like I have, then roast until tender in a tablespoon of vegetable oil with a slightly flattened cloves of garlic. Throw the garlic, shrimp and leave to cool. Chicken fillet, ideally smoked, but boiled will work, cut into thin slices.

Broth bring to a boil, not bad to add a piece of ginger, Gusa leaves (or the leaves of young garlic) and for thrill-seekers piece of red hot peppers. These additives are used for flavoring the broth, but, in principle, optional. Be sure to squeeze into the broth the juice from wedge of lime or lemon.

While the soup heats, prepare salad: lettuce (I have arugula, but any lettuce, even the young leaves of spinach) mixed with shrimp, chicken, radish and onions, lay on a La carte soup plates or bowls. Immediately before serving, pour into bowls of hot broth (Supplement to flavor the broth, of course, the plates are not laying). Bon appetit!