Cilantro Chicken Soup

Start by chopping the ginger, garlic, coriander stem and jalapeno roughly.
Heat oil in a pot and add these in along with the whole peppercorns and bay leaf and saute for a minute or two.
Next add the chicken breast, chicken broth, salt and water and let this simmer on low heat for 15 minutes.
Allow this to cool down, remove the chicken breast and set it aside. Strain the soup and discard the chopped bits and pieces.
Heat 1 teaspoon oil in a pot and add the chopped cabbage and cook for a few minutes. Now add the stock and the orzo and cook until the orzo is done. Prepare the cornflour slurry and add it in, stirring it continuously until the soup thickens.
Finally, shred the chicken and add it into the soup along with some lemon juice, and ladle the soup into individual bowls. Top with some chopped jalapenos, crushed black pepper, lemon slices and chopped cilantro stems and leaves.