Heat 1/4 cup of Asian Toasted Sesame Dressing in a large saucepan over medium heat.

Add the sliced mushrooms, chopped onion, and red pepper strips to the saucepan.

Cook and stir the vegetables for 4 to 5 minutes, or until the onions and peppers are crisp-tender.

Add the flour to the saucepan and cook, stirring constantly, for 1 minute.

Stir in the coconut milk and Sriracha sauce.

Gradually stir in the chicken broth.

Cook for 20 minutes, or until the soup is thickened, stirring frequently.

In a separate bowl, mix the cream cheese spread, 2% milk, garlic powder, and the remaining Asian Toasted Sesame Dressing until well blended.

Add the cream cheese mixture to the soup.

Cook and stir over medium-low heat for 2 to 3 minutes, or until heated through.

Serve the soup topped with fresh cilantro.