Rinse squid, remove ink sacs. Mix minced meat with 2 tsp garlic, salt and pepper and crushed coriander root.
Fill quantity into squids and cook until tender. Bring fish stock to boil, add crushed long grain rice and mushrooms and simmer for ten minutes.
Put 3 squids in each soup bowl, pour hot soup over them and sprinkle with the remaining garlic, which you have previously browned in hot oil, pepper and coriander leaves.
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