Hot Lime-Chicken Soup

2 cups chicken broth
2 (1/4-inch-thick) slices ginger root
1 jalapeno pepper, cored, seeded and minced
2 tablespoons sliced green onion, white and green parts
2 tablespoons minced cilantro (divided)
1 teaspoon soy sauce
2 tablespoons fresh lime juice (divided)
1 boneless chicken breast (about 8 ounces, fat trimmed and meat cut into 1/2-inch dice
Salt, freshly ground white pepper
1 cup cooked rice, preferably converted

Combine chicken broth, ginger root, jalapeno pepper, green onion, 1 tablespoon cilantro, soy sauce and 1 tablespoon lime juice in medium pan. Bring to boil over medium heat. Reduce to low and simmer 10 minutes. Add chicken and simmer until cooked through, about 10 minutes more. Spoon out and discard ginger slices. Add remaining 1 tablespoon lime juice and season to taste with salt and pepper.
Divide rice between 2 coup bowls. Ladle half of soup into each bowl. Sprinkle soup with remaining 1 tablespoon cilantro.