Grilled Chicken Tamarind Soup Recipe | Valerie Bertinelli | Food Network

Ingredients

• 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