Grilled Chicken Tamarind Soup

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1 tablespoon canola oil

4 ounces cremini mushrooms, sliced 

1 teaspoon kosher salt 

2 carrots, peeled and thinly sliced 

1 small yellow onion, thinly sliced 

6 cups chicken broth 

2 tablespoons fish sauce 

One 5-ounce jar tamarind paste 

4 heads baby bok choy, chopped 

1 grilled chicken breast, thinly sliced 

2 scallions, sliced, for garnish