Begin by roughly chopping the ginger, garlic, cilantro stems, and jalapeño. Set aside.

In a large soup pot, heat oil over medium heat. Add chopped ginger, garlic, cilantro stems, minced jalapeño, bay leaf, and peppercorns; sauté for 1-2 minutes.

Add the chicken breast, chicken broth, salt, and enough water to cover. Bring to a simmer and cook for 15 minutes.

Turn off the heat, allow to cool slightly, then strain the soup into a large bowl, discarding the solids.

In a separate pot, heat 1 teaspoon of oil over medium-high heat. Sauté chopped cabbage for 2-3 minutes. Pour in strained stock and add orzo. Cook for 8-10 minutes.

In a small bowl, mix cornflour with cold water until smooth. Add to the soup while stirring. Bring to a gentle boil for 2-3 minutes until thickened.

Shred the cooked chicken and return it to the pot along with lemon juice. Stir well.

Ladle the soup into bowls and garnish with jalapeño slices, lemon wedges, and cilantro leaves. Serve immediately.