Place a pot over medium heat, and pour vegetable oil in. Add and sauté the garlic, onion, yellow chili paste, panca chili paste, and tomato paste altogether, for about 5mins. Pour in the ground beef, carrots, and oregano. Cook the mixture for another 5mins, or until the beef gets golden brown. Add the beef broth, put the lid on, reduce heat, and simmer for about 15mins. Add more stock if needed.

Pour the angel hair to the pot and let it cook with the rest of the ingredients for about 5mins or until it gets “al dente”. Then incorporate the milk and add salt and pepper to taste. Serve the soup by topping with a fried egg on each dish. Garnish the dishes with parsley.